Bruschetta feta, asparagus and pistachios

Bruschetta feta, asparagus and pistachios

4 portions


  • 300g of asparagus cut into small pieces
  • 4 slices of a loaf bread
  • 16 cherry tomatoes cut into four
  • 1/4 cup of crushed pistachios
  • 1/2 cup of crumbled feta
  • 3 TBSP of olive oil
  • 1 TBSP of freshly squeezed lemon


  1. Set the oven to the grill position (broil).
  2. In a pot of boiling salted water, cook the asparagus for 30 seconds to 1 minute. Drain, then let it cool in a bowl of cold water. Drain again.
  3. Brush the bread slices with with 2 tbsp of oil. Place the slices on the oven rack and brown each side for 1 minute. Remove from oven and let it cool.
  4. In a bowl, mix the asparagus with the tomatoes, pistachios, the rest of the oil and the lemon juice. Salt and pepper.
  5. Divide the asparagus preparation over the croutons. Garnish with feta and, if desired, drizzle with balsamic vinegar.