Easy10 minutes
2 people
1. Cut the baguette into 6 slices, 1.5-2 cm thick. Brush them with oil and toast them in a pan, browning them on both sides.
2. Clean the asparagus, cut off the tough, fibrous ends, and peel part of the stalks. Blanch them in boiling salted water for 5 minutes, then drain and dry them on paper towels.
3. Assemble the bruschetta by placing a spoonful of stracciatella cheese, 1-2 sprigs of lamb's lettuce, and 1 asparagus spear on the bread. Wrap the crostino with a slice of Prosciutto di Carpegna PDO decorate as desired with edible flowers.
Enjoy your meal!
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60 minutes
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260 minutes
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