Asparagus Bruschetta Recipe

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Asparagus Bruschetta Recipe
Asparagus Bruschetta Recipe photo by Taste of Home
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Asparagus Bruschetta Recipe

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5 1 1
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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."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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.
Originally published as Asparagus Bruschetta in Light & Tasty June/July 2006, p13

Nutritional Facts

2 each: 243 calories, 10g fat (3g saturated fat), 8mg cholesterol, 490mg sodium, 34g carbohydrate (2g sugars, 4g fiber), 7g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Asparagus Bruschetta in Light & Tasty June/July 2006, p13

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mbrown3 User ID: 3295285 163159
Reviewed Dec. 18, 2009

"This was absolutely delicious. Made this for my sons Bday as an appetizer for chicken and Eggplant parm. The guests were mostly young men from 20-24. Couldn't believe how much they enjoyed this. This is a keeper"

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