Truffled Asparagus Crostini

By doran65

Becky Luigart-Stayner



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.

Ingredients

• 24 (1-inch) slices French bread baguette
• 1 pound asparagus spears, trimmed
• 2 1/2 teaspoons truffle oil or extravirgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) grated Manchego cheese

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Preheat broiler.
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.



Nutritional Information

Amount per serving Calories: 164
Calories from fat: 24%
Fat: 4.3g
Saturated fat: 1.7g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 0.2g
Protein: 6.8g
Carbohydrate: 26g
Fiber: 2.2g
Cholesterol: 7mg
Iron: 2.8mg
Sodium: 474mg
Calcium: 63mg