Spring Bruschetta with Asparagus and Radishes

Remove the woody ends of the asparagus. Peel the white asparagus with a potato peeler (the green one does not require peeling). Cut the stalks into rounds of about half a centimeter. Cut the radishes into quarters.

In an oven-safe pan, melt the butter, then add the asparagus rounds and radish quarters. Season with salt and pepper. Mix well and immediately turn off the heat. You can now also add pieces of ham or mortadella.

Preheat the oven grill to maximum temperature. Place the pan in the upper part of the oven, directly under the grill. Next to the pan, place the slice of bread sprayed with a little olive oil. After 4 minutes, remove the bread and let it cool slightly. After another minute, remove the pan from the oven as well.