in Italy

Bruschetta with green asparagus

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Ingredients for 4 servings:

  • 150 g asparagus, green
  • 5 tbsp olive oil
  • 200 g diced tomatoes
  • ½ bunch basil
  • 8 slices of thick ciabatta bread
  • 30 g Parmesan
  • Salt
  • pepper
  • possibly onion(s) (spring onions)
  • possibly garlic

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the asparagus and peel the lower third. Dice. Leave the heads whole. Fry the asparagus in 3 tablespoons of oil for 2-3 minutes until al dente, briefly add the diced tomatoes (you can also add a few spring onion rings or garlic if you like), then season with salt and pepper. Tear the basil into small pieces and add it to the other ingredients. Arrange the bread slices on a baking sheet. Drizzle with the remaining oil. Roast on the middle rack of a preheated oven at 200°C for 3-4 minutes until crispy. Then remove from the oven. Spread the asparagus and tomato mixture on top. 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.

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