Recipe: Asparagus Bruschetta

Cooks: 180° CircoTherm for 10-12 minutes.

Prep: 25 minutes.

2 tbsp hazelnuts

300 g green asparagus

30 g butter

salt, freshly ground black pepper

½ tsp sugar

chilli flakes

75 g Gruyère cheese

8 slices rustic brown bread

2 tbsp high quality olive oil

1 tbsp finely chopped basil leaves

1 tsp finely chopped chives

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Sauté hazelnuts without oil in a non-stick saucepan, allow to cool on a plate. Chop coarsely.

Peel lower third of the asparagus spears and cut off the woody ends. Cut the spears into thin slices and sauté with butter (medium heat) until glassy. Season with salt, pepper, sugar and chilli flakes.

Allow to cool, grate cheese and mix well the asparagus.

Butter bread lightly on the underside, sprinkle with olive oil and spread with your asparagus-cheese mixture. Garnish with chopped hazelnuts and bake for around 10 minutes at 180°CircoTherm® hot-air system, shelf position 3, until the cheese melts.

Garnish with basil and chives and serve immediately.