This asparagus bruschetta combines the fresh, vibrant flavours of asparagus with the rich, nutty taste of romesco spread.
A fusion of Italian and Spanish cuisines, this asparagus bruschetta combines the fresh, vibrant flavours of seasonal asparagus with the rich, nutty taste of romesco spread. Somewhere between tapas and main course, this recipe is ideal as a spring lunch for two people, but can also double up as an appetiser for four people.
I have said it before and I will say it again. The British asparagus season is very short, too short! Each year, I frantically embark on a 6 to 8 weeks food marathon to make sure we eat as much asparagus as often as we can. Some of my favourite recipes include Asparagus Tatin, Asparagus & Pea Quiche With A Quinoa Crust, Vegan Asparagus Mimosa, or this Miso Pasta with Spring Vegetables.
For this asparagus bruschetta recipe, the asparagus are simply pan-fried in olive oil and lightly seasoned with salt, then served on slices of toasted bread topped with a delicious romesco spread. I like to top these asparagus bruschetta with a sprinkle of roughly chopped almonds, and some fresh parsley.
The romesco spread is made in a food processor. You will have some leftovers, which can be kept refrigerated for up to 5 days in an airtight container. It is a flavoursome dip that you can serve with a variety of vegetables like this Air fryer Aubergines with Romesco Dip.
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What is bruschetta?
Bruschetta is a traditional Italian appetiser that consists of a grilled slice of rustic Italian bread topped with various ingredients. A classic bruschetta will, for example, feature fresh tomatoes, basil, garlic, and olive oil. Simple and absolutely delicious!
Bruschetta is very versatile and you can pretty much add whatever you like from grilled vegetables, smashed pulses and beans, tapenade, cheese, avocado spread, and so on.
What is romesco spread?
Romesco originates from the other side of the Mediterranean sea, in Spain, where it is typically served as a dip or sauce. I like to think of it as the hispanic cousin of muhammara.
Like muhammara, it is made from roasted red peppers. But instead of walnuts, pomegranate molasses, and Aleppo chili flakes, romesco is made with almonds, sherry vinegar, sun dried tomatoes, smoked paprika, and cayenne pepper. Romesco has a rich and smoky taste that pairs with many different foods.
For this asparagus bruschetta recipe, I have added breadcrumbs to the romesco so it has the consistency of a spread rather than a dip or sauce.
How to make asparagus bruschetta
Ingredients needed:
- asparagus
- olive oil
- salt
- 2 slices of bread
For the romesco spread:
- roasted red pepper from a jar
- raw almonds
- garlic cloves
- sun dried tomatoes in oil
- sherry vinegar
- smoked paprika
- cayenne pepper
- panko breadcrumbs
- salt
- extra-virgin olive oil
To serve
- almonds
- parsley
Step 1: Make the romesco spread
In the bowl of a food processor, place the red pepper, almonds, garlic, sun dried tomatoes, sherry vinegar, smoked paprika, cayenne pepper, breadcrumbs, and salt. Whizz until you have a chunky paste.
Mix in some extra-virgin olive oil until you have your desired consistency. Set aside.
Step 2: Pan-fry the asparagus
Heat 2 tablespoons of olive oil in a pan over medium-high heat. Place the asparagus in the pan and season with a little bit of salt. Turning the asparagus often so they cook evenly, cook them until tender, about 8 to 10 minutes.
Step 3: Toast the bread
Toast or pan-fry the bread slices.
Step 4: Build the asparagus bruschetta
Spread some romesco spread on top of each bread slice. Top with the pan-fried asparagus, a sprinkle of roughly chopped almonds, and some parsley. Serve straight away.
Watch how to make this asparagus bruschetta
I hope you enjoy this asparagus bruschetta recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Asparagus Bruschetta (with Romesco Spread)
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 250 g asparagus, woody end trimmed
- 2 Tbsp olive oil
- salt, to taste
- 2 large slices of bread
FOR THE ROMESCO SPREAD:
- 200 g roasted red pepper from a jar, drained & roughly chopped
- 100 g raw almonds
- 2 garlic cloves, grated
- 30 g sun dried tomatoes in oil, finely chopped
- 2 Tbsp sherry vinegar
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 40 g panko breadcrumbs
- ½ tsp salt
- 90 to 120 ml extra-virgin olive oil
TO SERVE
- almonds, roughly chopped
- chopped parsley
Instructions
- Make the romesco spread: In the bowl of a food processor, place the red pepper, almonds, garlic, sun dried tomatoes, sherry vinegar, smoked paprika, cayenne pepper, breadcrumbs, and salt.200 g roasted red pepper from a jar, drained & roughly chopped, 100 g raw almonds, 2 garlic cloves, grated, 30 g sun dried tomatoes in oil, finely chopped, 2 Tbsp sherry vinegar, 1 tsp smoked paprika, ¼ tsp cayenne pepper, 40 g panko breadcrumbs, ½ tsp salt
- Whizz until you have a chunky paste.
- Mix in some extra-virgin olive oil until you have your desired consistency. Set aside.90 to 120 ml extra-virgin olive oil
- Pan-fry the asparagus: Heat 2 tablespoons of olive oil in a pan over medium-high heat.2 Tbsp olive oil
- Place the asparagus in the pan and season with a little bit of salt. Turning the asparagus often so they cook evenly, cook them until tender, about 8 to 10 minutes.250 g asparagus, woody end trimmed, salt, to taste
- Toast or pan-fry the bread slices.2 large slices of bread
- Spread some romesco spread on top of each bread slice. Top with the pan-fried asparagus, a sprinkle of roughly chopped almonds, and some parsley. Serve straight away.almonds, roughly chopped, chopped parsley
Video
Nutrition
Find this recipe online:
Asparagus Bruschetta (with Romesco Spread)
https://theflexitarian.co.uk/recipe-items/asparagus-bruschetta-with-romesco-spread/
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