Cut the bread into very thin slices. Place on a rack and toast in a hot oven at 220 degrees (convection oven 200 degrees) on the middle rack for 3 to 4 minutes until light brown. Cut garlic clove in half and rub slices of bread with cut sides of garlic.
Wash asparagus, peel lower third and cut off ends. Cut asparagus spears diagonally into 3 cm long pieces. Cook asparagus in plenty of boiling salted water for 3 minutes until slightly al dente, drain and rinse with cold water. Wash and halve tomatoes. Mix vinegar with 3-4 tablespoons water, salt, pepper and sugar. Stir in oil little by little. Strip basil leaves from stems and pluck coarsely.
Mix asparagus and tomatoes with vinaigrette and let stand briefly. Mix in bread and basil and let stand briefly. Cut Parmesan into shavings with a paring knife.
Serve asparagus-bread salad sprinkled with Parmesan.
Working time approx. 30 minutes
Cooking/baking time approx. 4 minutes
Total time approx. 34 minutes
Calories p. p. approx. 461
Ingredients for 2 servings:
100 g ciabatta
1 garlic clove(s)
300 g asparagus, green
300 g cherry tomato(s)
2 tablespoons red wine vinegar, (or 3 tablespoons)
salt and pepper
½ tsp sugar
5 tablespoons olive oil, (or 6 tablespoons)
3 stalk/s of basil
40 g parmesan