Ingredients
-
18
-
1
-
1/8
-
1/4
-
3/4
-
3
-
18
-
3
-
-
-
-
-
-
-
Directions
Asparagus Bruschetta, Nice cool appetizer from Chatelaine Magazine, Yummy and super easy 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 , Yummy and super easy 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
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Steps
|
1
Done
|
Steam Asparagus For 3 Minutes, Immediately Plunge Into Icewater. |
|
2
Done
|
When Cool, Drain Well, Pat Dry With Paper Towels. |
|
3
Done
|
Cut Asparagus in Half Diagonally. |
|
4
Done
|
Place in a Medium Size Bowl. |
|
5
Done
|
Drizzle With Oil, Then Sprinkle With Salt and Pepper. |
|
6
Done
|
Mix Well. |
|
7
Done
|
in a Small Bowl, Stir Cheese With Herbs. |
|
8
Done
|
Spread Over Baguette Slices. |
|
9
Done
|
Top Each With Asparagus Spears. |
|
10
Done
|
Garnish With Lemon Zest. |
