Asparagus on ruccola and tomatoes (Veggi)
Ingredients:
asparagus
olive oil
rocket
tomatoes
garlic
basil
loaf
Preparation:
Wash asparagus, peel and cut into bite-sized pieces. Fry in a pan with olive oil and a little garlic, salt and pepper. Meanwhile, wash the Ruccola and pick it into bite-sized pieces. Spread on plates, diced tomatoes over it, basil, possibly spring onions, salt & pepper. When the asparagus is almost done, put a few slices of ciabatta or white bread in the pan and let it get a little crunchy. Spread asparagus over the salad, toasted bread to the side of the plate, ready.
