Wild Garlic and Asparagus Bruschetta

Name: Wild Garlic and Asparagus Bruschetta
Prep time: 10 min
Cook time: 8 min
Total time: 30 min
Yield: 8
Cuisine: Switzerland
Ingredients: 8 pcs. asparagus | fresh, green; 1 onion | small; 40 g butter; 10 g wild garlic | fresh; 10 g olive oil; 1 clove of garlic; 2 pinches of salt; 1 pinch of pepper

Healthy, delicious asparagus and wild garlic bruschetta

We’ve already shown, with our pumpkin version, that we see this Italian dish as more than just toasted bread with tomatoes, garlic and oil. Once again, we’re embracing the season with a delicious asparagus and wild garlic bruschetta. The bread remains the same, but for the topping we’re using fresh asparagus and freshly picked wild garlic. Dried wild garlic can also be used for this. This makes the bruschetta a real treat, whether as a starter, with drinks or as a little snack between meals. With these fresh ingredients, it’s a real taste sensation that you should definitely give a go!

Key figures

Quantity: 8 pieces

Prep time: 10 minutes

Cooking time:10 minutes

Cooking time:approx. 5–8 minutes

Difficulty:Easy

Ingredients

Asparagus \| fresh, green		8
Onion \| small		1
Butter		40 g
Wild garlic \| fresh		10 g
Olive oil		10 g
garlic clove		1
salt		2 pinches
pepper		1 pinch

How it works: The production process

Makes approx. 8 bruschettas

Preheat the oven to 200°C (fan).

Peel and slice the asparagus into 0.8 cm thick slices. You can leave the tips of the asparagus whole, leaving 2–3 cm intact. Place the slices and tips in boiling salted water and cook for 3–5 minutes until tender. But be careful – the asparagus should be tender after cooking, but still have a bit of bite.

Once cooked, rinse the asparagus under cold water and place it in the fridge to cool for 15 minutes.

Meanwhile, you can chop the other ingredients – the onion and garlic – into small pieces. You can also wash and chop the wild garlic. Then place all the ingredients, except for the asparagus and some of the wild garlic, into a bowl and mix them well with two tablespoons. Separate the asparagus tips from the stalks and add the stalks to the bowl. Now mix everything together thoroughly once more.

Now you can slice the bread into thin slices using a sharp knife.

For the bread, melt approx. 40 g of butter in a frying pan and add the wild garlic you set aside earlier. You can now spread the wild garlic butter onto the slices of bread.

Then place the buttered bread slices in the oven for 5–8 minutes. Finally, top the bread – still warm after coming out of the oven – with the asparagus and wild garlic mixture.

Place the asparagus tips on top of the topped bread, and your bruschetta is ready!

Wild garlic

Wild garlic is a highly prized and versatile plant. It is very healthy, has detoxifying properties, and is even said to help with spring fatigue and many other ailments. Wild garlic is found in damp, humus-rich deciduous forests, and the harvesting season runs from March to May. It can be recognised by its soft, elongated stem, which grows from a slender bulb, and its leaves, which are glossy on one side and lance-shaped. But be careful not to confuse it with other plants! Lily of the valley and autumn crocus look very similar to wild garlic, but are extremely poisonous! It is therefore very important to pay attention to the small details; a good distinguishing feature is the garlicky smell, which is only present in wild garlic. However, if you take all these precautions, wild garlic is an absolute asset to the kitchen!

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