- 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
- 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
How to Make It
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.