Asparagus Toast

An asparagus recipe for gourmets:

Peel the asparagus spears starting under the head, wewgschneiden woody ends: Peel white asparagus generously and shorten the woody end of the spears by well, for green asparagus, cut the ends generously small and peel off lightly, perhaps in the back half, depending on the quality. Cook the asparagus in salted water or in a sieve over steam until crisp. Drain on a kitchen towel.

Place the toast slices in a baking dish and drizzle with the white wine. Spread the asparagus evenly on top.

Finely chop the parsley. Stir the butter until small specks form. Incorporate the parsley and mascarpone gorgonzola with a fork. Season heavily with salt and freshly ground pepper. Spread the butter and cheese mixture evenly over the asparagus.

Meanwhile, bake the asparagus toasts in the oven heated to 220 degrees on the second rack from the bottom for ten to twelve minutes. Bring to the table hot.

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