Asparagus Bruschetta

READY IN: 20mins
Recipe by Derf

Nice cool appetizer from Chatelaine Magazine

Top Review by Crunchy Numbers

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.

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.

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