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Gizzi Erksine's Asparagus Bruschetta

Gizzi Erksine's Asparagus Bruschetta


  • 300 g (10.6oz) podded and shelled broad beans
  • 2 tbsp extra virgin olive oil plus an extra drizzle at the end
  • 1 lemon, juiced
  • 1 handful mint leaves, saving a few small ones back to garnish
  • 2 pinches salt and pepper for seasoning
  • 100 g (3.5oz) british asparagus, cut in half lengthways
  • 4 slices rustic white bread, such as sourdough
  • 1 garlic clove, peeled but left whole
  • 1 small ball (approx.150g) of really good buffalo mozzarella, roughly torn

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