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Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 4 slices of sourdough bread
  • 2 cloves of garlic, peeled
  • a generous handful of grated Parmesan cheese
  • 12 asparagus spears, trimmed
  • 1 tbsp mayonnaise
  • a squeeze of lemon juice
  • a handful of summer leaves, such as lamb's lettuce
  • 1 lemon, sliced into wedges
Asparagus and Parmesan Bruschetta with Lemon Mayo
A winning combination to serve up on a warm summer evening!
Asparagus and Parmesan Bruschetta with Lemon Mayo Asparagus and Parmesan Bruschetta with Lemon Mayo

These really are the perfect summer canape! But they also make a delicious light lunch or even brunch. Either way, you can't beat fresh asparagus, lightly cooked to bring out the flavour but still with a bite to them. And with the addition of a little parmesan... a match made in heaven!

  1. Start with the sourdough slices... rub each one with garlic and brush with extra virgin olive oil. Sprinkle with coarse sea salt and pop in the oven for a couple of minutes on each side. Then remove and sprinkle just on one side with the Parmesan (leaving a little for later) and return to the oven for the cheese to melt and the sourdough to crisp up
  2. Whilst the bread's in the oven, whisk the lemon juice in with the mayo, along with some black pepper. Set aside and then heat a little oil in a pan and stir fry the aspargus over a hottish heat for just a few minutes
  3. Finally, spoon a dollop of the mayo on each of the bruschetta, lay the asparagus on top with a few leaves and finish with a spinkling of Parmesan. Serve with a few lemon wedges

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
Asparagus and Parmesan Bruschetta with Lemon Mayo
A winning combination to serve up on a warm summer evening!

These really are the perfect summer canape! But they also make a delicious light lunch or even brunch. Either way, you can't beat fresh asparagus, lightly cooked to bring out the flavour but still with a bite to them. And with the addition of a little parmesan... a match made in heaven!

Prep 20 minutes
Total 20 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 4 slices of sourdough bread
  • 2 cloves of garlic, peeled
  • a generous handful of grated Parmesan cheese
  • 12 asparagus spears, trimmed
  • 1 tbsp mayonnaise
  • a squeeze of lemon juice
  • a handful of summer leaves, such as lamb's lettuce
  • 1 lemon, sliced into wedges
  1. Start with the sourdough slices... rub each one with garlic and brush with extra virgin olive oil. Sprinkle with coarse sea salt and pop in the oven for a couple of minutes on each side. Then remove and sprinkle just on one side with the Parmesan (leaving a little for later) and return to the oven for the cheese to melt and the sourdough to crisp up
  2. Whilst the bread's in the oven, whisk the lemon juice in with the mayo, along with some black pepper. Set aside and then heat a little oil in a pan and stir fry the aspargus over a hottish heat for just a few minutes
  3. Finally, spoon a dollop of the mayo on each of the bruschetta, lay the asparagus on top with a few leaves and finish with a spinkling of Parmesan. Serve with a few lemon wedges

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân