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