Buy all ingredients right below the recipe
Ingredients
- 1 slice fresh bread (e.g., sourdough bread or ciabatta)
- 2 stalks asparagus (white or green)
- 2 pieces radishes
- 10 g fresh peas (shelled)
- 1 slice Porchetta, Mortadella, or ham
- 30 g plain cream cheese
- 10 g butter (unsalted)
- 1 spray olive oil spray
- 1 pinch salt
- 1 pinch freshly ground black pepper
Preparation & Sautéing
- 1Break 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.
- 2Melt the butter in an oven-safe pan, then add asparagus and radishes. Season with salt and pepper. Stir thoroughly and immediately turn off the heat. Optionally, you can also add finely chopped ham.
Grilling & Serving
- 1Preheat the broiler in the oven to its highest setting. Place the pan on the top rack directly under the broiler. Next to it, place the bread sprayed with olive oil. After about 4 minutes, remove the bread and let it cool briefly. After another minute, also remove the pan from the oven.
- 2Generously spread the toasted bread with cream cheese and distribute the baked asparagus mixture on top. Garnish with tiny radish leaves and freshly shelled peas as desired. Serve hot.
Tip
For a particularly rustic flavor, use a hearty sourdough bread from the baker.
Gurkerl Küche
Ein Spritzer Zitronensaft über dem fertigen Spargel verleiht der Bruschetta eine zusätzliche frische Note.