Asparagus bruschettas

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Für  Ingredients for 4 people
  • 150 g   frozen broad beans  
  • 1 kg   fresh green asparagus (as thin as possible)  
  •     Salt and pepper 
  • 6   sprigs fresh mint  
  • 2   tbs olive oil  
  • 150 g   cherry tomatoes  
  • 125 g   mozzarella cheese  
  • 1   fresh garlic clove  
  • 12   slices of ciabatta bread  
  • 2   tbs butter or margarine  
  •     Baking parchment 


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Defrost the beans at room temperature. Cut off the asparagus tips and wash them. Use the remainder of the asparagus for something else. Blanche the asparagus tips in boiling, salted water for about 2 minutes. Wash the mint, shake it dry and chop it up, leaving a little over for garnish. Mix the chopped mint and oil. Season it with salt and pepper. Drain the asparagus in a sieve and quickly cool under running water. Place the asparagus in the oil/mint marinade
Remove the beans from their skins. Wash the tomatoes and dice. Dice up the cheese. Mix the beans, tomato and cheese together. Halve the garlic clove and rub the bread slices with it. Heat the oil in a pan and fry the bread on both sides, slice by slice
Spread out the slices on a baking sheet covered with baking parchment and cover each slice with asparagus and cheese mixture. Season with salt and pepper. Brown under a preheated grill for about 4 minutes. Serve garnished with mint sprigs
Preparation time about 45 minutes. Per portion c 1380 kJ, 330 kcal. Protein 15g, fat 15 g, carbohydrates 32 g
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Foto: Pankrath, Tobias

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