Asparagus and Parma ham bruschetta
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Picture by:
Maggie Pannell
Asparagus and Parma ham bruschetta
About this recipe: Why are the simplest dishes often the best? Here, a few fine ingredients lift this sandwich from the 'something on toast' category to a special treat. It makes a delightful, balanced light lunch when fresh asparagus is in season.
Ingredients
Serves: 4
- 200g asparagus tips, halved lengthways
- 3 tbsp olive oil
- 250g cherry tomatoes
- 1 ciabatta loaf, diagonally sliced into 12
- 1 garlic clove, halved
- 50g wild rocket
- 75g Parma ham, torn into small pieces
- 25g fresh Parmesan, peeled into shavings
Method
Prep:5min ›
Cook:12min ›
Ready in:17min
- Preheat a cast-iron, ridged griddle. Brush the asparagus spears with 1 tbsp of the olive oil and season with freshly ground black pepper, then place on the griddle with the cherry tomatoes. Cook for about 8 minutes, turning a few times, until tender and lightly charred. Remove and keep warm. (If you don't have a ridged griddle, cook the vegetables on a rack under a preheated moderately hot grill in the grill pan.)
- Place the ciabatta slices on the griddle and brown lightly on both sides. Rub the cut sides of the garlic over one side of each slice of toast, then arrange on a large serving plate.
- Divide the rocket among the toasts and top with the asparagus spears and Parma ham. Drizzle with the remaining olive oil, scatter over the Parmesan shavings and top with the cherry tomatoes.
cook's tip
Trimmed asparagus tips are available in supermarkets, but if you can only find whole spears, use the stem part in soups or risottos.
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Fabulous, everyone loved it - 08 Mar 2016
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