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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

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.

Cooking Light MAY 2006

  • Yield: 6 servings (serving size: 4 crostini)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • 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
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Truffled Asparagus Crostini recipe

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