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Wild garlic asparagus bruschetta

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Healthy, delicious asparagus and wild garlic bruschetta

We have already shown that we see more in Italian food than just toasted bread with tomatoes, garlic and oil with our pumpkin version. This time, too, we adapt to the season with a delicious asparagus and wild garlic bruschetta. The bread remains, but we use fresh asparagus and freshly picked wild garlic as toppings. Dried wild garlic can also be used. This makes the bruschetta a real treat, whether as a starter, an aperitif or a small snack between meals. With the fresh ingredients, it is a taste experience that you should definitely try!

Preparation time

10 min.

Preparation time

10 min.

Cooking time

3-5 min.

Bruschetta - Wild garlic asparagus

Ingredients:

8 pcs. fresh green asparagus

1 small onion

40 g butter

10 g fresh wild garlic

10 g olive oil

1 clove of garlic

2 pinches of salt

1 pinch pepper

This is how it works: The production

Makes approx. 8 bruschettas

  • Preheat the oven to 200°C convection 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 put it in the fridge to cool for 15 minutes.

  • Meanwhile, 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 the asparagus and some of the wild garlic, in a bowl and mix well with two tablespoons.

  • Separate the asparagus tips from the slices and add the slices to the bowl. Now mix everything thoroughly again.

  • Now you can cut the bread into thin slices with a sharp knife.

  • For the bread, melt about 40 g of butter in a pan and add the wild garlic. Now you can spread the wild garlic butter on the bread slices.

  • Then put the coated bread slices in the oven for 5-8 minutes. Finally, top the bread with the asparagus and wild garlic mixture while it is still warm.

  • Top with the asparagus tips and your bruschetta is ready!

Wild garlic

Wild garlic is a much appreciated and versatile plant. It is very healthy, has a detoxifying effect and is even said to help with springtime fatigue and many other ailments. Bear's garlic is found in moist, humus-rich deciduous forests and the harvest time is between March and 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 lanceolate in shape. But beware of confusion! Lily of the valley and meadow saffron look very similar to wood garlic, but are extremely poisonous! It is therefore very important to pay attention to small details, a good distinguishing feature being the smell of garlic, 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!

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

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