The asparagus season is almost coming to its end but I still wanted to give you this little idea for green asparagus. These days green asparagus are available throughout the year and they provide a bit of a party feeling to your dish. I’ve added this bruschetta recipe to one of my favorites.
Ingredients for 1 ciabatta.:
- 1 ciabatta
- 100 gr green asparagus
- 15 gr fresh basil
- 2 cloves of garlic
- Handful of pine nuts
- ½ lemon
- 40 gr Parmesan cheese
- Olive oil
How to prepare it:
Start by baking the bread in the oven based on the instructions of the package. Have it cool down and once its cold enough cut it into nice slim slices. Put the slices on a griddle.
Put some olive oil in a small bowl, add crushed garlic of ½ garlic clove (cut the garlic in half, take out the root and squeeze it into the oil) and set it aside so that the garlic can really get into the olive oil.
Cut the bottom of the asparagus and put a small pan on the stove to boil the asparagus. Once the water in boiling, add the asparagus and boil them for 5 minutes. Rinse them and let them cool down.
Use the oil with garlic to grease the bread slices, make sure that you cover all of them and put them under the grill for about 2 minutes until they have a very nice light brown glance, they should be somewhat soft on the bottom and nice and crispy on the top. Be careful that you don’t grill the bread to long, they turn black in a blink of an eye.
Now you can prep the pesto; Take the leaves of the basil and put them in the blender. Strip the garlic and cut out the root. Squeeze the garlic over the olives. Add the pine nuts. Squeeze out the juice of the lemon and add the juice to the blender. Add a sip olive oil and mash everything. Once a nice paste has emerged you can add the parmesan cheese, mix everything once more.
Spread the pesto on top of the bread slices, put a couple of asparagus on top and finish off with some grated parmesan cheese.
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