The Bruschetta That Brings Spring

White asparagus and shrimp bruschetta from Italian Kitchen’s chef Matteo Fontana.

While we’re still a few months out from white asparagus season, there’s no reason you can’t enjoy the springtime delicacy now. Thanks to this recipe from Italian Kitchen’s chef Matteo Fontana, a cheeky white asparagus and shrimp bruschetta that’s easy to prepare at home, spring’s bounty comes early this year. This super simple appetizer is best enjoyed when you’re trying to forget about the snow outside.




½ pound baby shrimp, poached

1 blood orange

Extra virgin olive oil

1 sprig thyme

½ bulb of fennel, thin sliced

1 jar pickled white asparagus

½ loaf of sourdough bread

1 clove fresh garlic

250 millilitres burrata cheese

Maldon salt (to taste)

Handful of arugula

Fresh cracked pepper (to taste)



Poach the shrimp in salty water for 1 minute, then transfer to an ice bath or tray to cool.

Season with the zest and juice of half the blood orange. Add 2 tablespoons of extra virgin olive oil and the fresh thyme.

In the meantime, peel the other half of the blood orange and cut segments out of it.

Slice the fennel very thin using a mandolin. Set aside.

Remove the white asparagus from the jar and dry. Cut in wedges.

While the shrimp are cooling, cut 2 slices of sourdough and toast them in the oven until crispy.

Brush the bread with a garlic clove and top with burrata, Maldon salt, shrimp, asparagus, orange segments, fennel, and arugula.

Dress with extra virgin olive oil and more orange juice, if you like.

Dust with fresh cracked pepper.