Wild garlic and asparagus bruschetta

Healthy, delicious asparagus and wild garlic bruschetta

We've already shown that there's more to Italian food than just toasted bread with tomatoes, garlic and oil with our pumpkin version. This time too, we are adapting to the season with a delicious asparagus and wild garlic bruschetta. The bread stays the same, but we use fresh asparagus and freshly picked wild garlic as toppings. Dried wild garlic can also be used for this. This makes the bruschetta a delight, whether as a starter, an aperitif or a snack between meals. With the fresh ingredients, it is a flavourful experience that you should definitely try!

Most important key data

Quantity: 8 pieces

Preparation time: 10 minutes

Baking time: approx. 5-8 minutes

Difficulty level: Easy

Ingredients

Asparagus \| fresh, green		8 pcs.
Onion \| small		1
Butter		40 g
Wild garlic \| fresh		10 g
Olive oil		10 g
Garlic clove		1
Salt		2 pinches
Pepper		1 pinch of

This is how it works: The production

Makes approx. 8 bruschettas

Preheat the oven to 200°C fan oven.

Peel and cut the asparagus into 0.8 cm thick slices. You can leave the tip of the asparagus whole, except for 2-3 cm. Place the slices and tips in boiling salted water and cook for 3-5 minutes until tender. But be careful, the asparagus should be soft after cooking, but still a little firm to the bite.

After cooking, rinse the asparagus with cold water and leave to cool in the fridge for 15 minutes.

In the meantime, you can chop the other ingredients, i.e. the onion and garlic. You can also wash and chop the wild garlic. Put all the ingredients, except for the asparagus and some of the wild garlic, into a bowl and mix well with two tablespoons. Separate the asparagus tips from the slices and add the slices to the bowl. Mix everything together again thoroughly.

You can now cut the bread into thin slices with a sharp knife.

Melt approx. 40 g of butter in a pan for the bread and add the wild garlic you have set aside. You can now spread the wild garlic butter on the slices of bread.

Place the coated slices of bread in the oven for 5-8 minutes. Finally, take the bread out of the oven while it is still warm and top with the asparagus and wild garlic mixture.

Top with the asparagus tips and your bruschetta is ready!

Wild garlic

Wild garlic is a highly valued and versatile plant. It is very healthy, has a detoxifying effect and is even said to help with spring fatigue and many other ailments. Wild garlic can be found in moist, humus-rich deciduous forests and is harvested between March and May. It can be recognised by its soft, elongated stem, which grows from a slender bulb, and its shiny, lanceolate leaves. But beware of confusion! The lily of the valley and the autumn crocus look very similar to wild garlic, but are extremely poisonous! It is therefore very important to pay attention to small details, a good distinguishing feature here is the garlic odour, which is only present in wild garlic. But if you pay attention to everything, wild garlic is an absolute enrichment for the kitchen!

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Thank you very much!

Your miniSchoggi Team!

Nutrition declaration per 100 g

Posted in: Salty recipes, Aperitif and appetizers, Cooking, Starters, Seasonal recipe ideas, Spring & Easter

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Wild garlic and asparagus bruschetta

Healthy, delicious asparagus and wild garlic bruschetta

Most important key data

Ingredients

This is how it works: The production

Wild garlic

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Wild garlic and asparagus bruschetta

Healthy, delicious asparagus and wild garlic bruschetta

Most important key data

Ingredients

This is how it works: The production

Wild garlic

Your miniSchoggi Team!

Nutrition declaration per 100 g

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