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Recipe: Asparagus Bruschetta
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Ingredients
Serves: 4
Cooks: 180° CircoTherm for 10-12 minutes.
Prep: 25 minutes.
2 tbsp hazelnuts
300 g green asparagus
30 g butter
salt, freshly ground black pepper
½ tsp sugar
chilli flakes
75 g Gruyère cheese
8 slices rustic brown bread
2 tbsp high quality olive oil
1 tbsp finely chopped basil leaves
1 tsp finely chopped chives
*Allergens highlighted in bold
Step 1
Sauté hazelnuts without oil in a non-stick saucepan, allow to cool on a plate. Chop coarsely.
Step 2
Peel lower third of the asparagus spears and cut off the woody ends. Cut the spears into thin slices and sauté with butter (medium heat) until glassy. Season with salt, pepper, sugar and chilli flakes.
Allow to cool, grate cheese and mix well the asparagus.
Step 3
Butter bread lightly on the underside, sprinkle with olive oil and spread with your asparagus-cheese mixture. Garnish with chopped hazelnuts and bake for around 10 minutes at 180°CircoTherm® hot-air system, shelf position 3, until the cheese melts.
Step 4
Garnish with basil and chives and serve immediately.
We suggest: NEFF CircoTherm®
NEFF CircoTherm® - cook a three course meal at once with no intermingling of flavours
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