Asparagus bruschetta with basil dressing
Celebrate spring: Transform soft ricotta, spicy radishes and crisp asparagus into succulent green asparagus bruschetta with basil dressing.
Nutritional information per portion
First prepare the basil dressing. Squeeze the lemon and separate the basil leaves from the stems. Roughly chop the garlic. Place all the ingredients in a blender bowl and blend until smooth. You can also prepare the dressing with a stick blender.
Rinse the asparagus well and break off the woody section at the base (2 cm). Green asparagus does not usually need to be peeled. Rinse the radishes and slice them thinly.
Toast the slices of bread on both sides on a hot grill pan. Set aside. Next, grill the asparagus. Let the asparagus roast on the pan for 5 to 7 minutes, turning occasionally. Remove the asparagus from the pan and, while still hot, marinade with a few spoonfuls of basil dressing and sprinkle with salt.
Assemble the bruschetta. Spoon plenty of ricotta cheese over the bruschetta and place the asparagus on top. Decorate with sprouts and radish and drizzle with more basil dressing.