Bruschetta with strawberries, asparagus and feta cheese

Category: Cold meals and snacks

Ingredients
wheat-rye bread (pictured by Wurzelbrot)	4 slices
feta cheese (or fetaxa)	150 g
asparagus	8 pcs.
Strawberry	8-16 pcs.
cashews	30-50 g
leaf lettuce	taste
vegetable oil (or olive)	taste
Additionally for asparagus:
lemon (juice)	1-2 tbsp. l.
butter	15-20 g
salt	taste
Additionally for nuts:
vegetable oil	1 tsp
salt	1/3 tsp
sugar	1/3 tsp
ground black pepper	taste

Cooking method

For cooking asparagus boil water in a wide and low saucepan, add butter, lemon juice, pre-peeled asparagus and salt to the boiled water to taste. Cook for 5 minutes, then transfer the asparagus to a deep enough plate and pour over cold boiled water, then drain the water and leave the asparagus for a while.
For cooking nuts In a small cup, combine vegetable oil, salt, sugar and black pepper, which you can replace with spices to your liking. Rinse the cashews under running water, pour hot boiled water for 1-2 minutes, then drain the water and add the nuts to a bowl with butter and spices. Stir the nuts gently so that they are covered with oil on all sides, transfer the nuts to a baking sheet lined with foil and place in preheated to 170-175^aboutFrom the oven for 5-10 minutes. After the first minutes of cooking, open the oven and stir the nuts, continue stirring the nuts periodically and cook until golden brown, transfer to a paper towel until cool.
For making bruschetta dry slices of bread on both sides in a preheated skillet without adding oil. Keep the slice soft in the middle, do not dry out. On the still warm bread, put feta cheese, chopped strawberries, asparagus, green salad leaves, sprinkle with chopped nuts, add a few drops (amount to taste) vegetable or olive oil and serve immediately.
* The amount of ingredients depends on the original size of the bruschetta, adjust according to your choice.