Number of People
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.