Asparagus bruschetta
Nutrients per 3 bruschetta
8.2 g protein
6.2 g fat
24.9 g carbohydrates
2.3 g fibre
1.6 mg iron
109 mg calcium
334 mg sodium
187 calories
>> Excellent source of folacin
Cooking time 2 minutes
Makes 6 servings
18
thin asparagus stalks, about 1 large bunch
1
tsp
(5 mL)
olive oil
1/8
tsp
(0.5 mL)
each salt and ground black pepper
3/4
cup
(175 mL)
extra-smooth ricotta cheese or 4.5-oz (130-g) log creamy goat cheese
3
tbsp
(45 mL)
finely chopped mint or chives
18
toasted baguette slices, 1/2 inch (1 cm) thick
3
tbsp
(45 mL)
finely grated lemon peel
1. 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.
First published in Chatelaine's 03/2003 issue. © Rogers Media Publishing Inc.
