Zesty Artichoke & Asparagus Bruschetta
1.5 lb asparagus
2 cup canned artichoke hearts
3 tbsp freshly squeezed orange juice
1 zested orange rind
2 tbsp Extra Virgin Olive Oil plus some for drizzle
1 tsp Dijon mustard
Salt and pepper
½ cup Chopped Parsley
1 tsp Paprika
20 small Toasted slice of bread
1. Bring a pot with salted water to the boil. Add the asparagus, reduce the heat and leave to simmer for 10 minutes, or until tender. Drain, chill under cold running water and drain again.
2. Cut the asparagus spears 1-inch pieces, keeping the tips intact. Cut the artichoke hearts into small wedges and combine with the asparagus in a bowl, add also the parsley
3. Whisk the orange juice, orange rind, oil and mustard together in a bowl and season to taste with salt and pepper, add also the paprika.
4. Top the slice of bread with the Mixture and serve chill, drizzle with Olive Oil