Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

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.

Judy Lockhart
Recipe by Cooking Light May 2006

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Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

164 calories; calories from fat 24%; fat 4.3g; saturated fat 1.7g; mono fat 1.5g; poly fat 0.2g; protein 6.8g; carbohydrates 26g; fiber 2.2g; cholesterol 7mg; iron 2.8mg; sodium 474mg; calcium 63mg.
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