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
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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