Ingredients

  • 450 grams asparagus trimmed
  • 6 ½" slices sourdough bread 8-9" round loaf
  • 1 clove garlic halved
  • salt and pepper
  • 3 tablespoons olive oil, virgin premium
  • 1 teaspoon red wine vinegar
  • 85 grams arugula
  • 55 grams prosciutto 6 or 12 slices

Directions

1. Cook asparagus in boiling salt water until just tender. Drain.
2. Heat lightly oiled, ridged grill pan over moderately high heat until hot. Grill bread slices until pale golden and grill marks appear on each side. Lightly rub 1 side of each toast with cut side of garlic, then season with sea salt and pepper and drizzle with oil, about 1 teaspoon per slice.
3. Season asparagus with sea salt and pepper, then drizzle with vinegar and remaining oil. Add arugula and toss gently to coat, then divide mixture among toasts along with prosciutto.

Notes
Serving Ideas:Original serves 6, 1 slice each.


Categories
Appetizer, hot
Keywords
Appetizer, hot
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