Broad bean, asparagus bruschetta
Ingredients
1/2 Slice porridge sourdough
60g Broad bean pesto
10g Marinaded courgette
10g Blanched asparagus
10g Blanched peas
1/6th Lemon
Allergies: Gluten, Milk, Egg, Sulphites
Author: Gregory Poole
MOP
- Toast the porridge sourdough until golden
- Top the sourdough with the broad bean pesto
- Garnish the bruschetta with the blanched peas, asparagus and courgette as pictured
Broad bean pesto
Ingredients
Marinaded courgette
Ingredients
100g Courgette
5g Salt
MOP
- Mix all the ingredients together and leave to rest for serve, the courgette should be soft.
Blanched asparagus
Ingredients
500g Pealed a prepped Asparagus
MOP
- Blanch the asparagus into salted boiling water for 1 minute
- Refresh in ice water
- Label, date and refrigerate
Blanched Peas
Ingredients
500g Pealed a prepped Asparagus
MOP
- Blanch the peas into salted boiling water for 1 minute
- Refresh in ice water
- Label, date and refrigerate