Ingredients
The following ingredients have 2 Servings
- 2 tsp olive oil
- 10 baby asparagus spears
- 2 slices sourdough bread ((optional))
Instruction
- Trim the asparagus by snapping or cutting away the woody ends. Split any of the thicker ends.
- Place the asparagus in a sieve over a sink. Pour a kettle of boiling water over to blanch. Give the asparagus a quick shake to remove any water clinging to the stems.
- Heat a griddle pan over a hot, but not too fierce heat. Brush the olive oil over the asparagus spears. Do the same with the bread, if making bruschetta.
- Cook the bread for a few minutes each side, pressing it onto the pan with a spatula. Cook the asparagus for a couple of minutes, turning half way through.
- Serve the asparagus on the brushetta with a drizzle of extra oil and a sprinkle of sea salt.
