This is a great recipe for appetizers, lunch or a light supper with a soup. So delicious and easy.
Preparation: 15 minutes
Cooking time: 20 minutes
4 slices of bread, preferably sourdough
60 ml (5 tbsp) olive oil, divided
2 cloves of garlic, peeled
454 g (1 lb) of coffee mushrooms
Fresh Thyme, to taste
1 bunch of asparagus, trimmed
1 tbsp (15 mL) balsamic vinegar
Salt and pepper, to taste
Preheat oven to 180 ° C (350 ° F). In a frying pan, brown the mushrooms over medium-high heat in 2 tbsp (30 mL) olive oil. After about ten minutes, when they have made their water, add thyme, salt and pepper. While cooking the mushrooms, prepare the asparagus. Spread them on a baking tray, drizzle with balsamic vinegar and 15 ml (1 tbsp.) Olive oil, then season with salt and pepper. Roast in the oven for 5 to 10 minutes depending on the size of the asparagus. Once the asparagus is ready, place the slices of bread on a baking tray, drizzle with 2 tbsp (30 mL) olive oil and bake until well golden.
Assembly: Rub the bread slices with the garlic cloves, then garnish with mushrooms and asparagus.