🥘 Asparagus and broad bean bruschetta…

Quick and easy – this is a tasty snack or light lunch. Choose Filippo Berio extra virgin olive oil for a delicious flavour.

Ingredients

• 100g British asparagus
• 300g podded and shelled broad beans
• 2 tbs extra virgin olive oil plus extra to drizzle
• Juice of 1 lemon
• Handful of mint leaves
• 4 slices of rustic white bread like sourdough
• 1 garlic clove peeled and left whole
• 1 small ball of buffalo mozzarella roughly torn

Step by step

1. Cook the broad beans in boiling water for 2 minutes. Drain, refresh under cold water, and pod them.
2. Add the olive oil and lemon juice to the beans and crush them lightly with the back of a fork. Stir through the mint and season with salt and pepper to taste.
3. Cook the asparagus in boiled salted water for 1-2 minutes, then drain under cold water.
4. Heat your griddle pan or barbecue and toast both sides of the bread, then rub with the garlic clove. Spoon some of the beans over each slice of bread, scatter over the asparagus, mint and mozzarella, then drizzle with olive oil and another twist of black pepper.
5. Serve with a cold beer or white wine