Charred Asparagus Brushetta with Caramelised Onion


  • 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


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.