Bruschetta with Asparagus and Vino Cotto Dressing
A great entertainer. Fresh sour dough bread is wonderful for any bruschetta topping.
2 bunches of fresh asparagus
1 1/2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 Italian sourdough bread
2 garlic cloves, peeled and halved to rub on bread
1 wedge Parmigiano Reggiano cheese
1 tablespoons truffle oil or extra virgin olive oil
1 1/2 tablespoons Vino cotto
Preheat oven to 180C.
Prepare the asparagus by snapping off the tough ends. Wash them thoroughly. Using a peeler, peel the bottom of the stalks to remove any hard bits.
Place the asparagus on a lined baking tray, drizzle with oil and season lightly. Roast for about 10 to 12 minutes or until the stalks are soft. Cool.
In the meantime, heat a char-grill pan over medium-high heat. Drizzle both sides of bread with oil. Char-grill for 2-3 minutes each side. Rub with the garlic cloves while bread is warm.
To serve, slice the asparagus on the diagonal and place on top of bread. Drizzle with extra oil and a dash of vino cotto. Shave slices of cheese and place gently on top of asparagus.