1 Ciabetta load or any other uncut small white loaf
4 Fresh asparagus spears boiled until tender*
1 tbsp Olive oil
1/2 Garlic clove, crushed and finely chopped
1 tbsp Basil, finely chopped
*tinned asparagus may be used but should be well drained beforehand.
1. Cut four slices of bread from the load, aproximately 2cm thick, and place on a baking tray. Lightly toast one side under a medium grill.
2. Cut the asparagus spears in half lengthways and cut each strip into two or three short lengths.
3. Mix the olive oil, garlic and basil together and spread on the untoasted side of the bread.
4. Top with asparagus, brush lightly with olive oil and return to the grill until the edges are browned.
Serve immediately while still hot.
recipe printed by permission