Crostini with peas and asparagus

Ingredients for 10 servings:

• 3 stalk(s) asparagus, green
• oil
• 50 ml water, approx.
• 10 slices of baguette or ciabatta
• 1 clove(s) garlic for grating, optional
• 200 g peas, frozen
• 80 g cottage cheese
• 1 clove(s) garlic, squeezed
• 2 tbsp olive oil
• 2 tbsp lemon juice, approx.
• some salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

First, prepare the pea cream and cover and let it steep in the refrigerator. Add the peas to boiling water and cook until soft. Drain in a sieve, rinse with cold water, drain well, and let it cool. Puree with the remaining ingredients for the pea purée and let it steep in the refrigerator for at least 2 hours, or longer if desired. Season to taste before use. Wash the asparagus, peel the bottom ends, and remove the woody ends. Cut the asparagus spears into pieces that fit the slices of bread. Heat a little oil in a non-stick pan and briefly sauté the asparagus spears. Add about 50 ml of water, cover, and cook the asparagus until al dente. Add a little more water if necessary. The cooking time depends on the thickness of the spears and the desired firmness. Remove the asparagus and let it cool on a plate. Bake the bread slices in the oven until crispy; for smaller quantities, simply use a toaster. Rub with a garlic clove, if desired, spread the pea cream thickly on top, and top with 1-2 asparagus pieces. Serve the asparagus pieces either warm or cold on top of the pea cream. Serve immediately if possible to prevent the bread from getting soggy. The crostini are delicious as a small dinner for two, as a snack with wine and beer, or as an appetizer.