Crostone with Culatello di Zibello PDO and asparagus

Quick and easy starter recipes are always useful to have up your sleeve. Whip one up with ease when dinner preparations drag on and guests start to arrive. With the crostone with Culatello di Zibello PDO and asparagus you can do just that – asparagus spears cook fast, and toasting a slice of bread requires absolutely minimal effort. The result is delicious and beautiful. Prepare this lip-smacking simple crostone as an appetizer for a Sunday lunch, on its own as a light weekday lunch, or casual dinner.  

The Recipe:

In a medium pot, bring a few cups of water to the boil, add salt.  Whilst the water gets boiling, clean the asparagus by removing their woody ends. Place them into the boiling water and let simmer for about 7 minutes.

Note: for perfectly cooked, melt-in-your-mouth asparagus, cut off the tips before placing in the water and remove these just after 5 minutes.

When the asparagus is cooked, remove and drain. Let cool for a few minutes and then season with extra-virgin olive oil, a little lemon juice and salt. 

Toast the bread on a hot non-stick frying pan, with a drizzle of oil if you like.  When the bread is ready, remove from pan, place the asparagus on the slices of bread and add some slivered parmesan.  Top with the coarsely cut slices of Culatello di Zibello PDO ham. Serve the crostone accompanied by a well chilled glass of Prosecco.