aside.
3. place the cubes of bread in a bowl with the olive oil and mix thoroughly, so that each cube is coated in oil. tip these croutons onto a baking sheet and place in the oven until they have become golden and crisp. tip onto kitchen paper and set aside.
4. remove any woody stems from the asparagus (do this by holding the asparagus spear in one hand about two thirds of the way down from the delicate tip. in the other hand hold it near the base. gently bring your hands towards each other, bending the asparagus spear until it snaps. the lower portion is the woody stem and should 