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Charred Asparagus Bruschetta with Caramelised Onion
By Anjelica Alanne
Charred Asparagus Bruschetta with Caramelised Onion
In this recipe
The Caramelised Onion that Dean hates to share
Preparation time:
Minutes
Cooking time:
5 mins
Serves:
Makes 8 brushchetta
Ingredients
  • 8 slices sourdough
  • 2 bunches asparagus, ends removed, stalks cut in half
  • 250g ricotta
  • ½ jar Beerenberg Caramelised Onion
  • salt and pepper
  • Dill, to garnish
Method:

Preheat the barbecue to high. Place the sourdough slices on the grill and cook until toasted on each side. Place the asparagus on the grill and cook for 2 minutes without turning the asparagus.

To serve, place the toasted sourdough on a serving board and spread with ricotta. Dollop the Beerenberg Caramelised Onion onto each bruschetta topped with a pinch of salt and pepper, asparagus spears, and dill. Makes 8 bruschetta.