Asparagus and Parmesan Bruschetta
Preparation time: 5 minutes
Cook time: 5 minutes
Boil the asparagus in salted water until just tender. Strain, drizzle with 1 tbsp Filippo Berio Classico Olive Oil and griddle on a high heat.
Place the remaining olive oil, lemon juice, rocket, parmesan and salt in a bowl, toss together until coated.
Pile the mix on the base and top with asparagus and black pepper. Finish with extra parmesan shavings.
Before serving Bruschetta, always finish with a good drizzle of Filippo Berio Extra Virgin Olive Oil.