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🍽️ Asparagus-Strawberry Bruschetta

367 kcal · 30 min · 4 servings

Ingredients

• 150 g Grana Padano
• 100 g Crème fraîche
• 1 tsp organic lemon zest
• salt
• pepper
• 400 g green asparagus
• 2 spring onions
• 150 g strawberries
• 2 tbsp olive oil
• 150 g whole wheat baguette (1 piece)

Instructions

1. 1. Finely grate 100 g of Grana Padano cheese.
2. 2. Mix the grated cheese with crème fraîche, the zest of half a lemon, salt, pepper, and 4 to 5 tablespoons of water.
3. 3. Wash the asparagus and trim off the woody bottom ends.
4. 4. Peel the bottom third of the asparagus stalks.
5. 5. Cut the asparagus into 1 to 2 cm long pieces.
6. 6. Cook the asparagus pieces in boiling salted water for about 3 minutes.
7. 7. Rinse the asparagus with cold water to stop the cooking and let it drain.
8. 8. Clean and wash the spring onions and the strawberries.
9. 9. Slice the spring onions into rings.
10. 10. Dice the strawberries.
11. 11. Combine the asparagus pieces, spring onion rings, and diced strawberries with olive oil and the remaining lemon zest.
12. 12. Season the mixture with salt and pepper.
13. 13. Slice the bread diagonally into 8 thin slices.
14. 14. Preheat the oven with the grill function.
15. 15. Place the bread slices on the rack and toast them under the hot grill until light brown.
16. 16. Turn the bread slices once to ensure even browning.
17. 17. Spread the Grana Padano cream onto the toasted bread slices.
18. 18. Top the bread slices with the asparagus and strawberry mixture.
19. 19. Shave the remaining Grana Padano over the bruschetta.
20. 20. Serve the asparagus and strawberry bruschetta.

Nutrition per serving

• kcal: 367
• Protein: 18 g · Fett/Fat: 20 g · Carbs: 21 g