Asparagus Brushetta
CATEGORIES
INGREDIENTS
  • Servings: 1 dozen
  • Preparation Time: 30 min
  • 3 cups water
  • 1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces (blanched)
  • 2 cups grape tomatoes, halved
  • 1/4 cup minced fresh basil
  • 2 green onions, chopped
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 slices French bread baguette (1/2 inch thick), toasted
  • 1/2 cup crumbled blue cheese
  • 1/4 toasted pine nuts
DIRECTIONS
  1. In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
  2. In a large bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, balsamic vinegar, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto toasted bread. Sprinkle with blue cheese.
RECIPE BACKSTORY
Great twist on brushetta using asparagus.