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Asparagus, Broad Bean Mint And Mozzarella Bruschetta

Asparagus, Broad Bean Mint And Mozzarella Bruschetta. Happy Friday friends. Hope you have had a lovely week? Are you all ready for the weekend?

Lunchbox recipe anyone?

Forget soggy sandwiches and banish dull lunchtimes with this lunch on the go idea. Easy, quick and inspiring ways you can to reclaim your lunch hour, our salads, sarnies & snacks are all portable, delicious & filling.

Asparagus, Broad Bean Mint and Mozzarella Bruschetta- This asparagus bruschetta is a great way to get in two of your five a day, with fresh green veg and creamy cheese our bruschetta recipe is a winner!

Asparagus, Broad Bean Mint and Mozzarella Bruschetta

Asparagus, Broad Bean Mint and Mozzarella Bruschetta

How To Make Asparagus, Broad Bean Mint And Mozzarella Bruschetta:

Makes 4, Serves 4 as a starter or snack

Preparation time: 10 minutes

Cooking time: 10 minutes

You’ll Need:

What To Do:

  1. Cook the broad beans in boiling water for 2 minutes. Drain, refresh under cold water, drain again, then peel from their skins.
  2. Use the back of a fork to roughly crush the beans with the olive oil and lemon juice, then stir through the mint. Season with salt and pepper to taste.
  3. Cook the British asparagus in boiled salted water for 1 to 2 minutes and drain under cold water too.
  4. Heat a griddle pan, toast the bread on both sides, then rub with the garlic clove. Spoon some of the beans over each slice of bread, scatter over the British asparagus, mint and mozzarella and drizzle with more olive oil to serve.
Asparagus, Broad Bean Mint and Mozzarella Bruschetta

Asparagus, Broad Bean Mint and Mozzarella Bruschetta

What do you think of this Asparagus, Broad Bean Mint And Mozzarella Bruschetta recipe?

Fancy trying it?

Asparagus, Broad Bean Mint and Mozzarella Bruschetta

Asparagus, Broad Bean Mint and Mozzarella Bruschetta

Recipe and image courtesy of British Asparagus.

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Asparagus, Broad Bean Mint And Mozzarella Bruschetta

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4 responses to “Asparagus, Broad Bean Mint And Mozzarella Bruschetta”

  1. Yum- love the look and sound of this recipe. I make mushroom and tomato bruschetta and experiment with sundried tomatoes, garlic, cheese and avocado but I love asparagus and beans and mint too. So great for hot days. Will try tomorrow I think.

  2. Stephanie says:

    They look great – and I think they’re just my favourite veggies all on a bit of toast, perfect! Thanks for sharing with #PoCoLo

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