Asparagus and Morel Bruschetta

By LeeBoruchow

Ingredients

• 1 lb fresh morels, cleaned and trimmed
• 4 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp red pepper flakes
• 2 tbsp basi leaves, chiffonade
• 1 clove garlic, thinly sliced
• salt and pepper
• 8 oz medium asparagus spears, trimmed
• crusty italian bread

Details

Servings 4

Preparation

Step 1

Preheat grill or broiler.

Saute mushrooms in 2 tbsp of the oil until wilted. Transfer to a mixing bowl and stir in the remaining oil, vinegar, chile flakes, basil, and garlic. Season with salt and pepper.

Blanch asparagus in salted boiling water for 1 minute, and shock in an ice bath until chilled. Drain and slice into 1/2" pieces. Mix asparagus with the morel mixture. Grill or toast slices of the bread and divide mixture on top of them.