2007 Asparagus Bruschetta

By boandozzy

2 slices equals 243 calories, 10 g fat (3 g saturated fat), 8 mg cholesterol, 490 mg sodium, 34 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable. Originally published as Asparagus Bruschetta in Light & Tasty June/July 2006, p13

Ingredients

• 3 cups water
• 1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
• 2 cups grape tomatoes, halved
• 1/4 cup minced fresh basil
• 3 green onions, chopped
• 3 tablespoons lime juice
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1-1/2 teaspoons grated lime peel
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 French bread baguette (8 ounces), cut into 12 slices and toasted
• 1/2 cup crumbled blue cheese

Details

Servings 6
Preparation time 25mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 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.

In a large bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with blue cheese.
Yield: 6 servings.