Asparagus Bruschetta

NOthing screams spring like Asparagus.

My relationship with asparagus has been one of love-hate. There are very few vegetables I dislike, and for the longest time it was asparagus, perhaps every time I had asparagus it was cooked badly. When I married my husband he always asked for asparagus when they showed up in the market and asked if I could make it for him. So I learnt to properly prepare asparagus. He loved what I made and it somehow grew on me too. My favorite methods are lightly grilled, quick stir fry and blanched.

Blanching is one method I really like, specially in this recipe. Blanching retains the bright color of the vegetable, stems are tender whole still some crunch crisp texture. Then topped with a slightly piquant tomato salsa and a delicious olive oil drizzle these babies are addictive.

ASPARAGUS BRUSCHETTA

• 1 lb about 1/2 kg Asparagus, tough ends trimmed (preferably skinny asparagus)
• Water for blanching
• 10-12 oz cherry tomatoes, diced into quarters or halves (it’s a bit of work but looks so pretty)
• 1  small red onion, finely chopped
• 1/2 cup green olives, pitted and chopped
• 1 cup basil leaves chopped
• 1/2 cup chopped fresh parsley leaves
• Salt and pepper, as needed
• 1/4 teaspoon chili flakes or as you like
• 1/2 teaspoon sumac 
• 3 tsp fresh lemon juice
• A generous drizzle of your very best extra virgin olive oil

1. In a large saucepan, bring 6-8 cups of water to a boil. Have a large bowl of ice cold water next to it
2. When water comes to a rolling boil, drop the trimmed asparagus. Cook until tender, 3 to 4 minutes (depending on thickness). Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process.
3. Drain, pat with a paper towel and set aside to cool down or chill in the fridge until ready to serve.
4. To make the tomato bruchetta topping: In a mixing bowl, add the diced tomatoes, red onion lemon juice and chopped herbs. Season with salt, pepper, chili flakes and sumac. Add a generous drizzle of extra virgin olive oil. Mix and set aside so flavors will develop.
5. On a large platter arrange the asparagus top ot with the tomato mixture add more herbs and olive oil as needed and serve.