Asparagus bruschetta recipe

1. 1

   Cook the broad beans in boiling water for 2 minutes.

2. 2

   Drain, refresh under cold water, drain again, then peel from their skins.

3. 3

   Use the back of a fork to roughly crush the beans with the olive oil and lemon juice, then stir through the mint.

4. 4

   Season with salt and pepper to taste.

5. 5

   Cook the British asparagus in boiled salted water for 1 to 2 minutes and drain under cold water too.

6. 6

   Heat a griddle pan, toast the bread on both sides, then rub with the garlic clove.

7. 7

   Spoon some of the beans over each slice of bread, scatter over the British asparagus, mint and mozzarella and drizzle with more olive oil to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.