Sunday, 30 May 2010

Asparagus and Pesto Bruschetta

I know. More asparagus, but we can't stop eating it at this time of year. This was a great starter - crisp little slices of ciabatta, topped with a little home-made pesto, pieces of chargrilled asparagus and fresh Parmesan. These were a wonderful accompaniment to our Vin d'Orange which was served over ice and topped up with a little tonic.

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