Asparagus-Strawberry Bruschetta

Ingredients

• 150 g Grana Padano
• 100 g crème fraîche
• 1 tsp organic lemon zest
• Salt
• Pepper
• 400 g green asparagus
• 2 Spring Onions
• 150 g Strawberries
• 2 tbsp olive oil
• 150 g whole‑grain baguette (1 loaf)

Instructions

1. 1.

   Grate 100 g Grana Padano finely. Mix with crème fraîche, ½ tsp lemon zest, salt, pepper and 4–5 tbsp water to make the cream.

2. 2.

   Wash the asparagus, trim woody ends, peel the lower third of each stalk. Cut into 1–2 cm pieces and boil in salted water for about 3 minutes. Shock in cold water and drain.

3. 3.

   Trim and wash spring onions and strawberries. Slice onions into rings and cut strawberries into cubes. Combine asparagus, onions, strawberries with olive oil, remaining lemon zest, salt and pepper.

4. 4.

   Slice the baguette diagonally into eight thin slices. Roast on a baking rack under a hot oven grill until light brown, turning once.

5. 5.

   Spread the Grana Padano cream on each slice and top with the asparagus mixture. Sprinkle the remaining grated Grana Padano over the bruschetta and serve.