Truffled Asparagus Crostini

Truffled Asparagus Crostini Recipe
Becky Luigart-Stayner
Aromatic truffle oil and sharp-nutty Manchego cheese add lots of flavor with minimal effort. If you can't find Manchego, use Parmigiano-Reggiano cheese instead. Chopping the cooked asparagus into small but not fine pieces makes the crostini easy to eat while retaining the crisp-tender texture of the vegetables.


6 servings (serving size: 4 crostini)

Recipe from

Cooking Light

Nutritional Information

Calories 164
Caloriesfromfat 24 %
Fat 4.3 g
Satfat 1.7 g
Monofat 1.5 g
Polyfat 0.2 g
Protein 6.8 g
Carbohydrate 26 g
Fiber 2.2 g
Cholesterol 7 mg
Iron 2.8 mg
Sodium 474 mg
Calcium 63 mg


24 (1-inch) slices French bread baguette
1 pound asparagus spears, trimmed
2 1/2 teaspoons truffle oil or extravirgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated Manchego cheese


Preheat broiler.

Arrange baguette slices in a single layer on a large baking sheet; broil 1 minute or until lightly browned. Remove from oven; turn over and broil 1 minute or until lightly browned. Remove from oven; cool on pan.

Fill a large skillet with water to a depth of 1 inch; bring to a boil over medium-high heat. Add asparagus; cook 2 minutes or until crisp-tender. Drain and plunge asparagus into ice water; drain. Chop asparagus to measure 2 cups. Place chopped asparagus in a bowl. Add oil, salt, and pepper; toss well to coat.

Top each bread slice with 1 rounded tablespoon asparagus mixture; place on a baking sheet. Sprinkle cheese evenly over crostini. Broil 1 minute or until cheese melts and begins to melt. Serve warm.

Judy Lockhart,

Cooking Light

May 2006
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