Roast Asparagus Bruschetta with Hummus and Coriander sauce.

Asparagus is my favourite Spring vegetable.  They are so tender and sweet at this time of the year.  The sauce is made simple using store bought hummus.  No fuss and a lot of taste.

Ingredients

• 8 slices of Sourdough bread cut diagonally.
• 2 garlic cloves, cut in half
• Olive oil for brushing.
• 250 grams asparagus trimmed
• Lemon zest to serve
• Lemon juice to serve
• 1 tablespoon fresh finely chopped coriander

Ingredients for the Hummus Sauce

• 4 tablespoons prepared hummus
• 1 tablespoon olive oil
• 1 tablespoon sour cream
• 1/2 tablespoon lemon juice
• A handful of fresh coriander
• Salt to taste

Method for the Bread

• Preheat the oven to 180C
• Using a bread knife, slice the Sourdough bread diagonally making half inch thick slices.
• Brush both sides of each slice of bread with olive oil and place them on a baking sheet or roasting pan.
• Place the slices in the oven and toast for 5 minutes,  or until they are lightly browned around the edges.
• Rub one side of the toasted bread with half of a garlic clove.

Method for the Asparagus

• Preheat the oven 180C.
• Toss to coat the asparagus with olive oil and salt.  Arrange a single layer of asparagus on a baking tray.
• Roast the asparagus until tender, approximately 10 minutes.  Set aside until ready to use.

Method for the Hummus and Coriander Sauce

• In the bowl of a food processor or a blender combine the store-bought hummus, olive oil, sour cream, lemon juice, coriander and salt to taste and process for a few minutes.  Make sure the hummus is creamy and smooth and all the ingredients are well combine.

To Serve the Bruschetta

• Use a spoon and gently spoon the hummus sauce on top of each toasted bread slice.
• Top the hummus with 3 to 4 asparagus stems, drizzle with olive oil, a sprinkle of lemon zest, a squeeze of lemon juice and salt and pepper.
• Serve immediately, you do not want the bread to go soggy.

Tips

• Home made hummus is very simple to make.  Use a tin of chickpeas (drain and rinse). Tip them in a food processor, add Tahini, crushed garlic, salt, lemon juice and slowly pour olive oil while it runs.  The hummus should be smooth.