I’m pretty sure you’re going to love this asparagus bruschetta recipe, it’s simple, easy and so delicious! To be honest I didn’t like asparagus before, but now I love them and I’m trying to eat them as often as possible while they are still in season, creating recipes like this :)
I decided to add some thin slices of parma ham to the combination (because why not? :D ) but if you are vegetarian or you don’t have parma ham at the fridge you can skip this part. The best thing about them, except they are so delicious, you only need 10-15 minutes to throw together these elegant party appetizers and there is no way your guests will not like them :)
100-150g asparagus (thiner the better)
4-6 slices of sourdough bread
1 garlic clove
4-6 sun-dried tomatoes
1tbsp lemon juice
4-6 thin slices of parma ham
Thinly slice your choice of bread, I used sourdough; arrange in a single layer on a baking sheet, brush with olive oil and bake at 200-220 oC until lightly golden, about 7 minutes or just toast them if you have a toaster at home. Let cool slightly and then rub each slice of bread with garlic.
Toss asparagus spears with olive oil, salt and pepper and then pan fried them for 5-7min depending how thick they are.
To get the best out of mozzarella just rip it, don’t slice it.The result is a more rustic and softer mozzarella with greater flavour absorbing capabilities and this is just what we want, right? :)
To make sun-dried ‘pesto’ just chop or blitz in a blender 4-6 tomatoes with 1tbsp lemon juice, 3-4tbsp olive oil, mix well until combined.
Top the bruschetta with ripped mozzarella, asparagus, parma ham and drizzle with sun-dried tomato dressing/pesto.
Serve and enjoy with friends!
Hope you like this one :)