Smoked asparagus bruschetta with garlic cannellini

I used Earl Grey tea for smoking the asparagus but lap sang souchong tea or hickory chips are also good.

Garlic cannellini

1 cup	Frozen peas (Main)
400 g	Cannellini beans, drained and rinsed (Main)
3 cloves	Garlic, crushed
1 Tbsp	Olive oil
1 Tbsp	Lemon juice

Topping

10 medium	Asparagus spears (Main)
¼ cup	Tea, for smoking
10 slices	Ciabatta bread, or similar, toasted (Main)
1 sprinkle	Chopped fresh herbs, to garnish

Directions

1. Cook the peas, until soft. Mash together with the cannellini beans, garlic, olive oil, lemon juice and seasonings. Set aside. Makes about 1½ cups.
2. Trim the asparagus and place on a wire rack in a single layer. Sprinkle the tea into a wok. Place the rack about 4cm over the tea. Cover with foil. Place a lid on the wok and smoke the asparagus on low heat until it is crisp-tender, about 5 minutes. Don't over-smoke as the asparagus will become too strong. Cut into 1cm pieces.
3. Spread the ciabatta with the garlic cannellini then top with the asparagus. Garnish.

See more of Jan's spring recipes

• Rhubarb custard cake
• Strawberry pinwheels
• Roasted asparagus with olive tapenade