Don’t get me started on brunch. The most often overlooked, underrated, under appreciated meal of the day. It falls into the space between breakfast and morning tea and in my household is referred to as elevensies or second breakfast.
Today for brunch I decided a sandwich would be on the cards as I had on-hand some nice, fresh baby asparagus spears and wafer-thin slices of prosciutto. Really, you don’t need much more than a baguette to put it on!
Prosciutto, asparagus and pesto baguette
fresh baguette, cut to desired length
1t olive oil
1T SSP’s basil pesto
4-5 baby asparagus spears, grilled
3 thin slices prosciutto
black pepper, freshly ground
1T cheese, finely grated
Slice baguette in half lengthways, drizzle with olive oil and grill on high for 3 minutes until lightly toasted.
While your baguette is turning golden and smelling toasty, into a hot frypan or grill pan, cook your asparagus spears until just softened and a slightly darker green. I like them with a little crunch in the centre for texture.
Place warm baguette on a plate and paint the top half with pesto.
Add asparagus and layer prosciutto evenly on top.
Season generously with pepper and finish with finely grated cheese of your choice. I like pecorino or grana padano.
What you’ve now got is a mouth-watering, tasty, salty, sandwich that’ll take you through to the next meal time.
While you’re walking. This baguette is a great picnic or hiking sandwich as it won’t go soggy, and it’ll give you a big spike of energy to climb on up to that summit. What are you waiting for – we’re going on an adventure!