Asparagus and prosciutto bruschetta
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.
- 200 g asparagus trimmed and halved lengthwise
- 1/4 cup olive oil
- 250 g cherry tomatoes
- 1 ciabatta loaf sliced on the diagonal into 12 pieces
- 1 garlic clove halved
- 50 g baby arugula
- 65 g prosciutto torn into small pieces
- 1/4 cup Parmesan cheese shaved
- Preheat a cast-iron, ridged grill pan. Brush the asparagus spears with 1 tablespoon of the olive oil and season with freshly ground black pepper, then place in the pan 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 grill pan, cook the vegetables on a rack under a preheated broiler and shorten cooking time.)
- Place the ciabatta slices on the grill pan and brown lightly on both sides. Rub the cut sides of the garlic over one side of each slice of toast, then arrange the toast on a large serving plate.
- Divide the arugula among the pieces of toast and top with the asparagus and prosciutto and cherry tomatoes. Drizzle with the remaining oil and scatter the Parmesan shavings over each piece. Serve three pieces per person.
Cook's tip: Keep the stems of the asparagus spears to flavour a stock, or use in soups or risottos.
Each serving: 13.5 g protein, 19 g fat of which 4 g saturates, 39.5 g carbohydrate, 4 g fibre, 190 Calories