Asparagus and Broccoli Bruschetta

Did I ever mention that I love fancy sandwiches? Unfortunately, you get on the road usually only floppy toast with pressed ham and plastic cheese, made swallowable by so-called Remoulade. With a little imagination, almost anything is possible…

During the week it must go always fast, therefore here a small bread for in between.

• 1 stick of asparagus
• 1 broccoli flower
• 1 slice of gray bread (with me it is Paderborner)
• 1 tsp pesto (I made nettle and ground elder walnut pesto)
• some butter
• some nutmeg
• a little salt

Peel and finely dice asparagus spears, sauté in butter until no longer quite crunchy. Seasoning. Cut the tip in half lengthwise and steam. It is for decoration afterwards.

Divide broccoli into tiny florets and blanch for 2 minutes.

Mix the asparagus, broccoli and pesto, toast the bread and put the vegetables on top. A little pesto again on the top of the asparagus - done!

I really like toasted gray bread when it’s already got some color. If you want to shift the flavor balance more to the topping, use ciabatta.

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