Asparagus Bruschetta cropped

Asparagus salad with poppy seed & sweet balsamic vinaigrette on bruschetta

Serves 4


Preheat oven to 180°C. Line a baking tray with baking paper. 

Cut the loaf into 1.5cm thick slices. Lay the slices on the baking tray and brush or spray with olive oil.

Toast in oven for 2 minutes, then turn them over to toast the other side. Remove from oven and then gently rub each toasted surface of the bread with the cut garlic clove. Return the bread slices to oven and continue to toast for 5 minutes, until golden. Remove from oven and set aside.

Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Stir in the poppy seeds. Season dressing to taste with salt and pepper.

Prepare vegetables, trim the woody ends off the Leaderbrand Asparagus spears and trim leaves. Use a sharp knife to slice thinly, into bite sized pieces. Wash and slice the fennel bulb thinly. Reserve the fennel fronds for later use. Add the asparagus, fennel, snow peas, and spring onions to the bowl with the dressing and toss to combine and coat the vegetables. Season to taste.

Assemble the bruschetta, by spreading each slice with cream cheese, top with a spoonful of the vegetables. Season well with salt and freshly ground black pepper. Garnish with leftover fennel fronds. Serve immediately.


Tips and variations:

Substitute fennel for cucumber, courgettes or savoy cabbage.

Use a good quality balsamic vinegar for the best and sweetest results


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