Russells asparagus, gorgonzola, walnut and mint bruschetta recipe | delicious. magazine
Russell Norman finds inspiration in Italy's cities and this asparagus bruschetta recipe reflects everything he loves about Italian food.
Ingredients
- 50g walnut halves
- 125g fine asparagus
- 4 thick slices sourdough bread
- ½ garlic clove
- 120g gorgonzola
- Extra-virgin olive oil to drizzle
- A few sprigs fresh mint, roughly torn
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