Rye toast sandwich with asparagus

Ingredients for 4 toasts:

  • 250 g asparagus
  • Salt, black pepper and olive oil for sprinkling
  • 4 slices of rye Vita Balance bread with whole grains
  • 1 clove of garlic, halved
  • 100 g of goat cheese
  • 4 slices of prosciutto
  • Crushed pistachios
  • Ground lemon zest
  • 1 handful of green herbs (basil, mint, oregano…)
  • the juice of ½ lemon
  • 100 ml olive oil


Season the asparagus with salt and black pepper, sprinkle with olive oil and grill on a preheated grill pan. Put in a plate and cover with foil until served with the toasts.

Grill the bread on both sides in the same pan and rub the garlic on the slices. Put goat cheese, 1 slice of prosciutto and the grilled asparagus. Put in serving plates and sprinkle with pistachio and lemon zest.

Chop the green herbs in a stone mortar, add the lemon juice, salt, black pepper and olive oil and stir until combined. Serve this herbs pesto with the cooked toasts.