Becky Luigart-Stayner
6 servings (serving size: 4 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.

How to Make It

Step 1

Preheat broiler.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

sukeedog's Review

September 01, 2013

Hollypop's Review

June 28, 2010
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.

ChefJenny's Review

January 01, 2009
This was good, but I think if I ever make it again, I'll use more cheese... It tasted like it was missing something. I also chopped the asparagus so that they would be easier to eat.