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you are here: Recipes | Grilled Asparagus Bruschetta

Grilled Asparagus Bruschetta

Silwood School of Cookery

Grilled Asparagus Bruschetta

A SILWOOD SCHOOL OF COOKERY RECIPE

Serves 4


Ingredients:

   
8-12 asparagus spears, well washed
8 x 1 ½ cm thick slices of day old Tuscan bread
1 cloves garlic
Extra virgin olive oil
A handful rocket leaves
Squeeze of lemon juice
80g gorgonzola or Philadelphia cream cheese
25g pinenuts or peacans, roasted



Method:

Gently peel the asparagus spears and snip off the base.  Cut a garlic clove in half and rub the spears with the cut side. Then bush them with olive oil.
Grill on a grill pan until just cooked through and lightly charred on the outside. (If the asparagus are fat, blanch for 30 seconds then refresh before grilling)
Rub each bread slice with garlic, season with salt and pepper.  Place on the grill pan until golden brown on both sides, then drizzle with olive oil.
 Serve 2 bruschetta per person each topped with mezuna leaves dressed in a little lemon juice and olive oil, the gorgonzola / cream cheese and the asparagus spears.  Garnish with nuts.





Silwood School of Cookery

 

 

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