Bruschetta with orange cream cheese and white asparagus

Ingredients for 4 servings:

• 100 ml orange juice
• some orange peel, grated
• 100 g cream cheese
• a few stalks of tarragon, the leaves finely chopped
• 4 slices of white bread
• 10 stalk(s) asparagus, white
• Olive oil, for frying
• 1 tsp sugar
• Salt and pepper, from the mill
• some chives, cut into fine rolls

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the complement to asparagus – bruschetta

Combine the orange juice and zest in a small saucepan and simmer until syrupy. Allow to cool, then stir in the cream cheese and tarragon. Season with salt and pepper. In the meantime, peel the asparagus and slice it diagonally into thin slices. Grill the bread on both sides until golden brown. Add a little olive oil to a small pan and sprinkle with the sugar. The sugar should caramelize, but not over-brown. Add the asparagus to the pan and fry until al dente. Cut the grilled bread in half and spread each slice with cream cheese. Season the asparagus with salt and pepper and divide between the slices. Sprinkle with chives. It looks very nice if you alternate the two types of bruschetta on a platter.