Spring Bruschetta with Asparagus and Radishes
20 min
Under an hour
Knuspr-Küche
Preparation method
Preparation
Break off the woody ends of the asparagus. Peel white asparagus with a vegetable peeler; green asparagus does not need to be peeled. Cut the stalks into slices about half a centimeter thick. Quarter the radishes.
In an oven-safe pan, heat the butter, then add asparagus and radishes. Season with salt and pepper. Stir well and immediately turn off the heat. Optionally, finely diced ham can also be added.
Grilling & Serving
Preheat the oven grill to its highest setting. Place the pan with the vegetables on the top rack directly under the grill. Next to it, place the bread slice sprayed with olive oil. After about 4 minutes, remove the bread and let it cool briefly. After another minute, also remove the pan from the oven.
Chef's tip
For a vegetarian option, simply omit the ham or replace it with smoked tofu.
The bruschetta tastes particularly good if you refine the cream cheese with a little lemon zest.
75 min
Quick
