in Italy

Bruschetta with green asparagus and tomatoes

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Ingredients for 8 servings:

  • 8 stalk(s) asparagus, green, thin
  • 1 medium-sized onion(s), finely diced
  • 2 cloves garlic, finely chopped
  • 3 tbsp olive oil
  • 4 Roma tomatoes, fully ripe, quartered, pitted and diced
  • Salt and pepper, from the mill
  • ½ lemon(s), the juice
  • 8 slice(s) white bread, not too thinly sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

delicious for the party

Peel the bottom third of the asparagus and trim off any woody ends. Cut the stalks into short pieces and sauté them in hot olive oil along with the onions and garlic. Place in a bowl and toss with the diced tomatoes. Season generously with salt, pepper, and a squeeze of lemon juice. Brush the bread slices with a little butter or olive oil and toast under the broiler until golden brown on both sides. Then cut in half and generously top with the asparagus and tomato mixture. Serve as soon as possible.

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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.

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