Asparagus bruschetta

Name: Asparagus bruschetta
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g frozen broad beans; 1 kg green asparagus (sticks as thin as possible); 7-10 Tbsp Salt; 6 Stem(s) Peppermint; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 150 g cherry tomatoes; 125 g Mozzarella cheese; 1 Garlic clove; 12 discs Ciabattabrot; 2 TABLESPOONS Butter or margarine; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g frozen broad beans
1 kg green asparagus (sticks as thin as possible)
7-10 Tbsp Salt
6 Stem(s) Peppermint
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
150 g cherry tomatoes
125 g Mozzarella cheese
1 Garlic clove
12 discs Ciabattabrot
2 TABLESPOONS Butter or margarine
baking paper

Directions

1
Defrost beans at room temperature. Cut off asparagus tips and wash. Use the remaining asparagus for other purposes. Blanch in boiling salted water for about 2 minutes. Wash the mint, shake dry and chop except for a little bit for garnishing. Mix oil and mint. Season with salt and pepper. Pour the asparagus into a sieve, rinse with cold water and marinate with the prepared marinade
2
Pull the beans out of the skin. Wash and dice the tomatoes. Dice the cheese. Mix beans, tomatoes and cheese. Cut garlic in half and spread on slices of bread. Heat the fat in a pan and fry the bread in portions on both sides
3
Place slices on a baking tray lined with baking paper and cover with asparagus and cheese mixture. Season with salt and pepper. Bake under the preheated grill for about 4 minutes. Garnish with mint