Asparagus, Migas Crumbs, Goat Curd and Fig Infused Port & Balsamic Reduction

Serves 4 as a tapa.


  • 8 Asparagus spears
  • 1/2 cup goat curd
  • 2 tbs Fig Infused Port & Balsamic Reduction
  • Migas crumbs


  • 200 g stale bread
  • 100 ml olive oil
  • 1 garlic clove, crushed
  • 1/4 cup thyme leaves


To make the migas, soak the bread in water for 30 minutes, then squeeze out the excess. Heat the oil in a pan over a low heat and add the garlic and thyme. Add the bread and spread out over the base of the pan. Cook for 15 – 20 minutes or until it begins to crisp then turn the bread and cook until it is all crispy. Place on a paper towel to drain. When cool break down into crumbs.

Season the asparagus and cook on a hot grill pan until soft and coloured. Place on a plate, top with a quenelle of goat curd, sprinkle with migas crumbs and finish with a drizzle of Fig Infused Port & Balsamic Reduction.

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