Wild Garlic Asparagus Bruschetta: Spring on Crispy Bread
Green asparagus, wild garlic and wild garlic butter
Bruschetta is much more than bread with tomatoes. Following our pumpkin variant, we now have the spring version with asparagus and wild garlic.
Green asparagus is cooked until just tender and mixed with wild garlic, onion and garlic. The bread gets a wild garlic butter and is baked until crisp.
Whether as a starter, an aperitif or a snack: with fresh ingredients, it is a true delight.
Ingredients
For the topping
For the bread
Step by step
Asparagus
Cooking
Preheat the oven to 200 °C convection. Peel the asparagus and cut it into 0.8 cm thick slices, leaving the tips 2 to 3 cm long. Cook in salted water for 3 to 5 minutes until al dente.
Cooling
Refresh the asparagus in cold water and place it in the fridge for 15 minutes.
Mixing
Finely chop the onion, garlic and wild garlic, setting aside some wild garlic for the butter. Mix everything with olive oil, salt, pepper and the asparagus slices, keeping the tips separate.
Bread
Wild garlic butter
Slice the bread thinly. Melt the butter with the remaining wild garlic and spread it over the slices.
Toasting and topping
Bake the slices for 5 to 8 minutes. Top the warm bread with the asparagus mixture and place one asparagus tip on top of each.
Baking paper 42 x 33 cm, 25 sheets
Asparagus bruschetta with wild garlic
Ingredients
For the topping
For the bread
Preparation
- Bruschetta: Cook the asparagus slices for 3 to 5 min., drain and cool; mix with onion, garlic, wild garlic, oil and seasonings; bake the bread with wild garlic butter for 5 to 8 min. at 200 °C, top with the asparagus and a tip.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery, exactly the sizes this recipe was tested with.
Ingredients
Wild garlic dried 100 g
Accessories
Baking paper 42 x 33 cm, 25 pieces
Delivery in 1 to 2 working days · Free shipping from CHF 100*
To make sure it succeeds every time
The asparagus should be tender but still crisp. Better to cook it one minute less.
Lily of the valley and autumn crocus look similar to wild garlic and are poisonous. Only wild garlic smells of garlic.
Outside the season, dried wild garlic also works well.
Frequently asked questions
Yes, it takes a little longer and needs to be peeled thoroughly.
Baguette or ciabatta, in thin slices.
The asparagus mixture, yes, but it's best to toast the bread fresh.
Print recipe
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Related products
Dried wild garlic 100 g
Baking paper 42 x 33 cm, 25 pieces
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