Cook4me+ Prosciutto and Asparagus Bruschetta

• 6 large slices of pain à l'ancienne bread, toasted
• 3 clove of garlic, peeled
• 30 green asparagus tips, washed and trimmed
• 6 slices prosciutto
• 900 g tomatoes, washed and diced
• 300 g onions, peeled and thinly sliced
• 20 fresh basil leaves, washed and thinly sliced
• 3 tbsp olive oil
• 80 g parmesan shavings
• Espelette pepper (or sweet pepper)

#C4Mspring2020

Prepare the ingredients.

Peel and thinly slice the onions.

Wash and thinly slice the fresh basil.

Rub the slices of bread with the garlic. Pour the oil into the pan.

Add the onion and tomato. Season with salt, pepper and a little Espelette pepper and basil.

Add 50 ml water. Place the asparagus in the steamer basket. Put the basket on top of the vegetables.

Pressure cooking time: 3 mins.

Layer the toast with tomatoes, prosciutto, asparagus and parmesan.