Asparagus and artichoke crostini

Kelley Price
very easy
4 2
You prepared the asparagus slices in sesame marinade and the artichoke-feta mix in a relaxed afternoon. You load the roasted bread with it and balance it out into the garden, where your guests are already waiting in anticipation
35 mins
35 mins


Servings: 12
  • 1 TABLESPOON Sesame
  • 350 g green asparagus
  • 7-10 Tbsp salt, pepper, sugar
  • 5 Stem/s Coriander
  • 1 Lime
  • 4 TABLESPOONS Olive oil
  • 1 Baguette (approx. 250 g each)
  • 1 glass (à 370 ml) Artichoke Hearts
  • 1 Garlic clove
  • 4 Stem/s Basil
  • 1 Organic Lemon
  • 100 g Feta


  1. 1

    Roast sesame seeds in a pan without fat. Take out and let cool down. Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer).

  2. 2

    Wash the asparagus, cut off the woody ends. Cut the stalks diagonally into thin slices. Knead lightly with salt, pepper and sugar. Wash coriander, shake dry, pluck off leaves and chop finely. Mix asparagus, sesame, coriander, lime juice and 2 tbsp. oil. Season to taste again.

  3. 3

    Cut bread diagonally into 12 slices and roast on a tray in the oven for 5-7 minutes.

  4. 4

    Drain the artichokes and chop them finely. Peel garlic and chop finely. Wash basil, shake dry, pluck leaves and cut into fine strips. Mix artichokes, garlic, basil, lemon peel and 2 tbsp. oil. Crumble the feta finely and stir in. Season with salt and pepper.

  5. 5

    Take out the bread. Spread the vegetable mixture on 6 slices of bread each, serve immediately.

Nutrition Facts

110 kcal
13 g
4 g
4 g