Asparagus & strawberry crostini

Asparagus & strawberry crostini

Total: 45 Min. | Active: 15 Min.
Nutritional value / people: 401 kcal
, Fat: 22 g
, Carbohydrate: 37 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Asparagus & strawberry salad

a little olive oil
350 g white asparagus, peeled, cut diagonally into 5 mm slices
½ tsp salt
a little pepper
2 tbsp white balsamic vinegar
200 g strawberries, quartered
2 tbsp basil, finely chopped
4 tbsp olive oil


8 thin slices of rye bread
a little olive oil
100 g Brie, cut into pieces
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How it's done

Asparagus & strawberry salad

Heat the oil in a non-stick frying pan. Stir fry the asparagus for approx. 6 mins., season, stir in the balsamic. Mix the asparagus with the strawberries, basil and oil, marinate for 30 mins.


Spread a little oil over the slices of bread, toast on a griddle. Top the bread with the asparagus & strawberry salad and Brie.


Peeling asparagus

Peeling asparagus

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