Spring Bruschetta with Asparagus & Radishes

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.

Heat the butter in a pan, add asparagus and radishes. Season with salt and pepper. Toss well and immediately turn off the heat. Optionally, you can also add finely chopped ham.

Preheat the grill in the oven. Grill the bread sprayed with olive oil on a rack in the upper third of the oven for about 4 minutes until crispy. Briefly place the pan with the vegetables under the grill as well (approx. 1 minute).