Crostini With Asparagus Cream And Smoked Pancetta

Fresh Asparagus

I feel as if I haven’t done anything else than cooking food and especially working on cakes and desserts this long weekend of Easter and birthday celebrations, I feel rather satiated and tired of the whole thing but I know this will change, I have had a lot of ideas that I want to try out very soon. And once they have insinuated themselves into my brain, the ideas I mean, they buzz and buzz and disturb me until I try them out. It can be quite annoying so you can be sure that I will do my best to clear my head!

Today I am offering an easy and relatively light idea for crostinis, I used fresh asparagus to make a super simple cream and then I topped it with smoked pancetta and scallion. Surprisingly flavourful despite the few ingredients!

Crostini With Asparagus Cream And Smoked Pancetta

CROSTINI WITH ASPARAGUS CREAM AND SMOKED PANCETTA
12 crostini

24 asparagus spears, medium size
100 g smoked pancetta or bacon, diced
the green part of 3 scallions, chopped
12 small slices of bread, for example a baguette

– Clean and snap off the woody part of the asparagus, if you need, peel off the skin.
– Cut the asparagus into 5-6 pieces each and cook in a little water until soft.
– Drain the asparagus (but keep the liquid in case you will need it later) and run it in a mixer until smooth. If it is too thick (which I doubt) you can add a little of the liquid. Add salt and stir well.
– Fry pancetta and scallion until the pancetta is crispy.
– Spoon some of the asparagus cream on the bread and top with the pancetta and scallion mix. And it is ready.

Crostini With Asparagus Cream And Smoked Pancetta

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