90gextra mature cheddar(1 ½ cups) or cheese of choice, grated
1batch5-Minute Vibrant Spring Sauce
watercress or pea shootsto finish
Preheat the oven to 350ºF. Cut each tortilla into 8 pieces and spread out on a large baking sheet (or two, depending on the size) so that there is minimal overlap. Drizzle with 1 tablespoon oil and distribute evenly with your hands so that each chip is lightly coated. Sprinkle with salt to taste and place in the oven for 10-15 minutes, until crisp and golden. Switch the oven to grill once the tortilla chips are ready.
8 corn tortillas
Whilst the tortilla chips are cooking prepare the toppings. Snap the woody ends from the asparagus spears and chop into 1 inch pieces. Heat the remaining oil in a frying pan and add the asparagus pieces along with a pinch of salt and pepper. Sauté for 3-5 minutes, depending on the thickness of the spears, until tender and golden. Finely slice the radishes and dice the avocado.
a bunch of asparagus, 2 tablespoons rapeseed or olive oil
Once the tortilla chips are crisp and golden, scatter with the asparagus pieces. Evenly distribute the cheese over the top and grill for 2-3 minutes until the cheese is melted.
90 g extra mature cheddar
To serve, sprinkle with the sliced radishes, diced avocado and a handful of watercress or pea shoots. Drizzle generously with the sauce and dig in!
6 radishes, 1 avocado, 1 batch 5-Minute Vibrant Spring Sauce, watercress or pea shoots
Nutrition information is for 4 servings, excluding the sauce. (Nutrition information for the sauce is in the sauce post!)