Talented Chef Isabella makes a delicious bruschetta with asparagus and gorgonzola. Simple and elegant this is an excellent brunch or light lunch meal.
50g walnut halves
125g asparagus (fine)
4 thick slices sourdough bread
½ garlic clove
120g crumbly gorgonzola
Extra virgin olive oil to drizzle
A few sprigs fresh mint, roughly torn
Heat a large dry griddle pan over a high heat for a minute or so until smoking hot. Toast the walnuts for around a minute on each side, or until golden, then chop roughly and set aside.
Lay the asparagus spears carefully across the griddle pan and cook for 2 - 3 minutes on each side until softened and charred. If your asparagus spears are quite thick, slice in half lengthways before you griddle then.
Remove from the pan and set aside.
Toast the sourdough in the same pan for a minute or so until griddle lines appear, then flip over and toast the other side.
Rub one side of each slice of bread lightly with the garlic, then gently crumble over the gorgonzola. Lay the asparagus on top of the cheese. Drizzle over a little olive oil and sprinkle over the toasted walnut pieces, mint, a pinch of salt and a twist of black pepper.