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Asparagus Bruschetta

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

Printed from tasteofhome.com Jul 6, 2008

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Asparagus Bruschetta cont.

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 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.