The eggplant is great with asparagus added. I also like to steam cubes of silken tofu, place them in the bottom of the serving bowl,...Read more
A Valentine’s recipe…Wood-Fire Grilled Asparagus Bruschetta with Tomato, Ricotta & Basil
So who’s cooking dinner tomorrow night? Allow us to suggest a beautiful accompaniment to a chilled bottle of champagne…happy Valentine’s Day folks x
Wood-Fire Grilled Asparagus Bruschetta with Tomato, Ricotta & Basil
Asparagus is best in spring and early summer. These local beauties are great boiled, pan-fried or eaten raw. Here they are grilled over our wood-fired pit. This can be simulated at home by simply barbecuing the asparagus. The dish itself is so simple and you can swap the ricotta for goat’s cheese, if you wish. You can also pan-fry the asparagus and the result will be just as pleasing.
12 spears green asparagus
juice of 1 lemon
extra virgin olive oil, for drizzling
sea salt & freshly ground black pepper
4 x 2 cm thick slices sourdough bread
1 garlic clove, halved
2 vine-ripened tomatoes, thickly sliced
12 basil leaves
100 g fresh ricotta
Trim the bottom 3 cm from the asparagus spears and peel the bottom half of each spear. Heat a barbecue or chargrill pan to medium and cook the asparagus, rotating with tongs, until tender. Cut each asparagus spear in half and place in a bowl. Drizzle with the lemon juice and olive oil and season to taste with salt.
Toast the slices of sourdough on the grill, then rub each side with the garlic clove. Drizzle with olive oil and season to taste with salt.
Arrange the tomato and basil leaves on top of the toast and season to taste with salt and pepper. Lay 3 of the asparagus bottoms on top, then place 3 of the asparagus heads crossed over the bottoms. Top with some ricotta and drizzle with olive oil to finish.
Rockpool Bar & Grill by Neil Perry, Murdoch Books, photography by Earl Carter.