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Asparagus Bruschetta

Asparagus Bruschetta
For a light bite, Elaine Sweet created these pretty appetizers. “I really like asparagus, so I’m always trying it in different things,” says the Dallas, Texas reader. "This is a delicious twist on traditional bruschetta."
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3 cups water
  • 1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 2 cups grape tomatoes, halved
  • 1/4 cup minced fresh basil
  • 3 green onions, chopped
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons grated lime peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 French bread baguette (8 ounces), cut into 12 slices and toasted
  • 1/2 cup crumbled blue cheese

Directions

  • In a large saucepan, bring water to a boil. Add the asparagus; cover
  • and boil for 2-4 minutes. Drain and immediately place asparagus in
  • ice water. Drain and pat dry.
  • In a large bowl, combine the asparagus, tomatoes, basil, onions, lime
  • juice, oil, garlic, lime peel, salt and pepper. Using a slotted
  • spoon, spoon asparagus mixture onto bread. Sprinkle with blue
  • cheese. Yield: 6 servings.
© Taste of Home 2012

2 of 2

Asparagus Bruschetta (continued)

Nutrition Facts: 2 slices equals 243 calories, 10 g fat (3 g saturated fat), 8 mg cholesterol, 490 mg sodium, 34 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.
© Taste of Home 2012