Asparagus bruschetta

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PREP TIME

15 min

Makes

6 servings

* PLUS Cooking time: 2 minutes

Ingredients

  • 18 thin stalks asparagus , about 1 large bunch
  • 1 tsp olive oil
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 3/4 cup extra-smooth ricotta , or 130-g log creamy goat cheese
  • 3 tbsp finely chopped mint or chives
  • 18 toasted slices baguette , 1/2-in. thick
  • 3 tbsp finely grated lemon zest

Instructions

  • Fill a large frying pan with water to a 1/2-inch (1-cm) depth. Bring to a boil. Fill a large bowl with ice water. Snap off and discard tough ends of asparagus. Slip asparagus into boiling water. Cook until tender-crisp, from 2 to 3 min. Drain well. Immediately plunge asparagus into ice water. When cool, drain. Pat dry with paper towels. Cut asparagus in half diagonally. Place in a medium-size bowl. Drizzle with oil, then sprinkle with salt and pepper. Mix well. In a small bowl, stir cheese with herbs. Spread over baguette slices. Top each with asparagus spears. Garnish with lemon peel.

Nutrition (per serving)

  • Calories
  • 187,
  • Protein
  • 8.2 g,
  • Carbohydrates
  • 24.9 g,
  • Fat
  • 6.2 g,
  • Fibre
  • 2.3 g,
  • Sodium
  • 334 mg.