Bruschetta with Broad Beans and Asparagus | Salad Ways | We're Growing
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Bruschetta with Broad Beans and Asparagus

Bruschetta with Broad Beans and Asparagus

Course Starters
Servings 4 people



  1. Bring a pan of salted water to the boil, add the asparagus spears and blanch for 2 minutes. Scoop them out and drain. Let the water come back to the boil. Now add the baby broad beans and blanch for just 30-60 seconds until tender, then drain.
  2. Trim the spring onions, leaving just a little of the green end attached. Slice on the diagonal into 1-2cm pieces. Heat the olive oil in a frying pan over a medium heat, add the spring onions and fry fairly gently for 2-3 minutes, until just starting to soften.
  3. Cut the asparagus spears into 2-3cm pieces and add, along with the broad beans, to the spring onions in the pan. Add the salt and pepper and toss the whole lot together over the heat, for just a minute, then take off the heat.
  4. Meanwhile, toast the bread. Rub very lightly with the cut garlic clove, if you like. Trickle the toast with a little olive oil. Crumble the goat's cheese over the veg in the pan and stir very lightly again. Pile this veg mixture onto the toast, trickle with a touch more olive oil, and serve.
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