Preheat the oven to 400°F.

Trim the asparagus by cutting off and discarding the woody ends. Add the trimmed asparagus to a prepared baking sheet with parchment paper. Drizzle with 1 tbsp olive oil, 1 tsp salt and ¼ tsp pepper and gently toss to coat. Roast in the oven for around 10 minutes or until fork tender.

To prepare the fett’unta, brush each slice of bread with olive oil and place the bread on a large skillet over high heat. Cook for 1-2 minutes on each side or until crispy and golden. Take off heat and rub garlic cloves on each piece and drizzle with remaining olive oil. Finish by sprinkling with a touch of salt.

To prepare the whipped goat cheese, add the goat cheese, lemon juice, and 2 garlic cloves to a food processor and pulse until the garlic is minced and the ingredients are thoroughly combined.

To prepare the balsamic glaze, add the balsamic vinegar to a small saucepan on medium heat. Bring to a boil, and then simmer, stirring frequently. Stir for about 5 minutes until the balsamic vinegar becomes thicker and reduces to half. Take off heat. As it cools it will thicken into the perfect glaze.

To serve, add a generous swipe of the whipped goat cheese to each piece of bread. Place asparagus on top and finish with a drizzle of balsamic glaze. Enjoy!