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Asparagus Bruschetta

updated

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Ingredients for 2 servings:

  • 6 slices of ciabatta
  • 4 stalk(s) white asparagus
  • some creme fine or hollandaise sauce
  • 3 m.-large tomato(s), dried, pickled in oil, chopped
  • 30 g Parmesan, grated
  • 1 tsp parsley, chopped
  • 1 tsp wild garlic, chopped
  • salt and pepper
  • 1 tbsp olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

light, fresh, aromatic

Toast the bread slices. Meanwhile, peel the asparagus, cut it into bite-sized pieces, and fry it in olive oil for about 5 minutes, then drain on kitchen paper. Mix the crème fraîche or hollandaise sauce with the herbs, tomatoes, and asparagus, and season with salt and pepper. Top the bread slices with the mixture and sprinkle with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Asparagus Bruschetta

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