1
ciabatta loaf or any other uncut small white loaf.
4
fresh asparagus spears, boiled until tender. (Tinned asparagus
can be used.)
2
tbs olive oil.
1/2
clove garlic, crushed or finely chopped.
1
tbs finely chopped fresh basil or fresh parsley.
Instructions
Cut 4 slices
of bread from the loaf, approx 2cm thick and place on a baking
tray.
Lightly
toast on one side under a medium grill.
Meanwhile,
cut the fresh asparagus spears in half lengthways and then cut
each strip into two or three shorter lengths. (If using tinned
asparagus, drain and use 4 pieces on each toast).
Mix the
remaining ingredients together. Spread this on the untoasted
side of the bread.
Top with
the asparagus. Brush with a little more olive oil or any leftover
herb mixture.
Return
to the grill until the edges of the bread are browned. Serve
immediately, while hot.
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