Asparagus Bruschetta from Tuscany

Serves: 4 bruschetta

Ingredients:

• 480 grams fresh, green asparagus
• 1 onion
• 2 tbsp. good quality olive oil
• 2 pinches salt (to your liking)
• Gluten-free and vegan toast bread

Step by step:

1. Wash asparagus and cut the hard endings off and set them aside (for example you can use them in a vegetable stock). Next steam the asparagus until fork tender.
2. In the meantime chop onions into tiny pieces.
3. Heat up a pan and add olive oil followed by chopped onions and pinch of salt.
4. Sauté onions on low-medium heat until translucent – golden color and soft. About 10 minutes.
5. Once asparagus are steamed (soft) chop them into small pieces and mix them with sautéed onions on the pan.
6. Mash it a bit with a potato masher but keep some pieces whole for a nice texture.
7. On a toasted bread add some asparagus cream, sprinkle it with a pinch of salt if needed and drizzle with good quality olive oil.

Step by step video: LINK