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Recipe from The Vegetarian Italian Kitchen by Veronica Lavenia, available from New Holland Publishers.
Bruschetta with asparagus and cherry tomatoes recipe
Ingredients
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What to do
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Heat a skillet over a high heat. Brush the asparagus with 1 tablespoon extra virgin olive oil, add a pinch of salt and cook in the pan, along with the tomatoes for about 10 minutes. Turn occasionally until they are slightly charred. Remove from the heat and keep warm.
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Heat the slices of bread, rub one side of each slice with the garlic and transfer them on to a platter.
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Arrange the asparagus and cherry tomatoes on the bread. Drizzle with the remaining olive oil and, if desired, a sprinkling of Parmigiano.
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