Asparagus Bruschetta | Crispy Spring Snack

Preparation

• 1
  Preheat the oven to 220 °C top/bottom heat. Cut the bread into slices about 1 cm thick and drizzle with a little olive oil.
• 2
  Bake the bread slices in the oven for 5 to 10 minutes until crispy.
• 3
  Meanwhile, peel the asparagus (only the lower third for green asparagus), cut off the woody ends, and cut the spears into pieces about 3 cm long. Halve large pieces lengthwise.
• 4
  Heat olive oil in a pan and sauté the asparagus well. Season with salt and sugar.
• 5
  Deglaze with stock or vegetable broth and cook the asparagus over medium heat until soft and the liquid has almost completely evaporated.
• 6
  Generously spread the toasted bread slices with cream cheese and top with the asparagus pieces.
• 7
  Grate some Parmesan over it and briefly put the bruschetta back into the oven for another 2 minutes until the cheese melts slightly.
• 8
  Before serving, drizzle with remaining olive oil and garnish with fresh sprouts.