Crostini with asparagus and cream cheese

Crostini with asparagus and cream cheese

Total: 15 Min. | Active: 15 Min.
vegetarian
Nutritional value / people: 622 kcal
, Fat: 54 g
, Carbohydrate: 22 g
, Protein: 10 g

Ingredients

2 people

Hint:


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
kochen@bettybossi.ch

Crostini

4 slices pagnol bread (e.g. pagnol bread with olives, cut into slices)
1 garlic clove
2 tbsp olive oil

Asparagus

2 tbsp olive oil
100 g green asparagus tips
150 g cream cheese (e.g. Boursin)
some peppermint leaf
¼ tsp sea salt
a little pepper
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How it's done

Crostini

Rub both sides of the bread with garlic. Set aside the garlic. Heat the oil in a frying pan, fry the bread slices for approx. 2 mins. on each side, remove from the pan and set aside.

Asparagus

Heat the oil in a frying pan, press the garlic you set aside, add to the pan and sauté briefly. Add the asparagus and sauté for approx. 5 mins.

Spread the crostini with cream cheese, place asparagus and peppermint leaves on top, season.

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