CROSTINO WITH GARLIC SPREAD, SMOKED EEL AND GREEN ASPARAGUS
- 1 slice of good bread, toasted
- 1 smoked eel filet
- 2 tbsp of ‘ Garlic spread’
- 1 tsp of greek yogurt
- 6 small green asparagus
- 1 small zucchini
- Fresh fennel
- Fresh oregano
- Fresh orange (juice to sprinkle)
- Olive oil, salt and pepper
Begin mixing the ‘Garlic spread’ with the greek yogurt. Bring some water to boil, add the asparagus and cook them for about 2/3 minutes. Take them out and soak them immediately in ice cold water (in order to keep consistency and color). Slice the zucchini for its length as thin as possible (I used a cheese slicer), you will need three or four slices. Lay them on a flat plate, season them with salt, pepper and olive oil. Clean the fennel and cut it in order to get thin and crunchy slices. Cut the eel filet in 5/6 pieces.
Start composing the crostino. Toast the bread, add the garlic spread on top, the zucchini, the asparagus, the fennel and the eel filet. Squeeze some orange juice on top, add some fresh olive oil, some pepper and some fresh oregano.. Enjoy it!