Asparagus Bruschetta

Total Time
20mins
Prep 20 mins
Cook 0 mins

Nice cool appetizer from Chatelaine Magazine

Ingredients Nutrition

Directions

  1. Steam asparagus for 3 minutes, immediately plunge into icewater.
  2. When cool, drain well, pat dry with paper towels.
  3. Cut asparagus in half diagonally.
  4. Place in a medium size bowl.
  5. Drizzle with oil, then sprinkle with salt and pepper.
  6. Mix well.
  7. In a small bowl, stir cheese with herbs.
  8. Spread over baguette slices.
  9. Top each with asparagus spears.
  10. Garnish with lemon zest.
Most Helpful

5 5

Yummy and super easy. I used goat cheese and substituted thinly sliced green onions instead of chives. Simplified a little by toasting the bread slices in the oven at 400, then roasted the asparagus drizzled with olive oil and salt & pepper for about 8 minutes (rather than blanching). Also wrapped thin strips of proscuitto around each stalk of roasted asparaus before placing on the toast.

5 5

This was absolutely delicious! The flavors in this recipe complement each other beautifully. I was really surprised at how good it was given the simple list of ingredients. I used reduced fat ricotta for the cheese and chives for the herbs. I think the lemon zest really gave it a good punch of flavor--I would not omit this. I could have eaten the entire loaf myself. Thanks for a great recipe Derf!