Very easy and simple to make. I like how the truffle taste was not too overpowering, but you could definitely tell it was in there. Will make again for an appetizer. I think using a saltier cheese might make it even better.
Truffled Asparagus Crostini
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.
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- Calories: 164
- Calories from fat: 24%
- Fat: 4.3g
- Saturated fat: 1.7g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.2g
- Protein: 6.8g
- Carbohydrate: 26g
- Fiber: 2.2g
- Cholesterol: 7mg
- Iron: 2.8mg
- Sodium: 474mg
- Calcium: 63mg
- 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.
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