Spring Bruschetta with Asparagus & Radishes

Snap off the woody ends of the asparagus. Peel the white asparagus with a peeler; you do not need to peel the green asparagus. Cut the spears into slices about half a centimeter thick. Quarter the radishes.

Melt the butter in an ovenproof pan, then add the asparagus and radishes. Season with salt and pepper. Stir thoroughly and turn off the heat immediately. Optionally, you can also add finely chopped ham.

Preheat the oven grill to the highest setting. Place the pan on the top rack directly under the grill. Place the bread sprayed with olive oil next to it. After about 4 minutes, remove the bread and let it cool briefly. After another minute, remove the pan from the oven as well.