Smoked asparagus bruschetta with garlic cannellini
( MAKES 10 )
I used Earl Grey tea for smoking the asparagus but lap sang souchong tea or hickory chips are also good.
|1 cup||Frozen peas|
|400 g||Cannellini beans, drained and rinsed|
|3 cloves||Garlic, crushed|
|1 Tbsp||Olive oil|
|1 Tbsp||Lemon juice|
- Cook the peas, until soft. Mash together with the cannellini beans, garlic, olive oil, lemon juice and seasonings. Set aside. Makes about 1½ cups.
- Trim the asparagus and place on a wire rack in a single layer. Sprinkle the tea into a wok. Place the rack about 4cm over the tea. Cover with foil. Place a lid on the wok and smoke the asparagus on low heat until it is crisp-tender, about 5 minutes. Don’t over-smoke as the asparagus will become too strong. Cut into 1cm pieces.
- Spread the ciabatta with the garlic cannellini then top with the asparagus. Garnish.
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