Asparagus & Mushroom Bruschetta

Bruschetta are great fun. Its a peasant style Italian dish which the Irish can enjoy. It can be served as a vegetarian dish.

Ingredients - Serves 4

Duxelle

450g/1lb button mushrooms diced

25 dried cepes wild mushrooms diced

Salt & Pepper

Pesto

500ml olive oil

Seasoning

Bruschetta

4 slices of country bread or baguette

1 garlic clove

120g/4 ½ oz onion chopped

3 cloves garlic crushed

120ml/4 f. oz olive oil

1 bunch basil

2 cloves garlic

1 tbsp pine kernels

Olive oil

450g/1lb Asparagus spears

METHOD :

Duxelle

Fry onion and garlic in oil for two mins.

Add the mushrooms and cook for 10 mins.

Season with salt and pepper.

Bruschetta

Brown the bread with some olive oil and rub with garlic.

Toast under the grill or cook in the oven until crispy.

Asparagus

Break off any tough parts of the asparagus, peel stalks carefully.

Cook in boiling salted water for 4-6 mins.

Drain water off and keep warm.

Pesto

Place all ingredients in a blender until it makes a paste.

To serve :

Spread mushroom duxelle on top of bread, top with asparagus and drizzle with pesto. Garnish with shaved Parmesan and herbs.