Summary

Ingredients

• 150 g asparaus, reen
• 5 tablespoon olive oil
• 200 g tomato (s), diced
• 0.5 ½ bunch basil
• 8 slices ciabatta, thick
• 30 g parmesan cheese
• salt
• pepper
• possibly onion (s) (spring onions)
• possibly garlic

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Instructions

1. Wash the asparagus, peel the lower third. To dice. Leave heads whole.
2. Fry the asparagus in 3 tablespoons of oil for 2-3 minutes until al dente, briefly add the tomatoes previously diced (you can also add a few spring onion rings or garlic if you like), then season with salt and pepper. Chop the basil and add to the other ingredients.
3. Spread the bread slices on a baking sheet. Drizzle with the remaining oil. Roast on the middle shelf in the preheated oven at 200 ° C for 3-4 minutes until crispy. Then take it out.
4. Spread the asparagus and tomato mixture on top. Sprinkle with parmesan.