Summary

Ingredients

• 100 ml orange juice
• some orange peel, rubbed off
• 100 g cream cheese
• a few stalks tarragon, the leaves finely chopped
• 4 slices white bread
• 10 stalks asparagus, white
• Olive oil, for frying
• 1 teaspoon sugar
• Salt and pepper, from the mill
• some chives, cut into fine rolls

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Instructions

1. Put the orange juice and zest in a small saucepan and reduce to a syrupy level. Allow to cool, then mix with the cream cheese and tarragon. Season with salt and pepper.
2. In the meantime, peel the asparagus and cut diagonally into thin slices. Toast the bread under the grill until golden brown on both sides. Put some olive oil in a small pan and sprinkle with the sugar. The sugar should caramelize, but not turn too brown. Put the asparagus in the pan and fry until al dente.
3. Halve the grilled bread and brush each slice with cream cheese. Season the asparagus with salt and pepper and distribute it on the coated bread slices. Sprinkle with a little chives.
4. It looks very nice if you serve both types of bruschetta alternately on a platter.