Asparagus Bruschetta

Total Time
Prep 20 mins
Cook 0 mins

Nice cool appetizer from Chatelaine Magazine

Ingredients Nutrition


  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

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.

Crunchy Numbers December 04, 2011

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!

MamaJ June 12, 2007