Hey again! My wife and I had this in a restaurant recently and it was fabulous. I know asparagus is usually a spring vegetable, but it looked really good in the store this weekend so I decided to make an attempt to recreate it. I think mine came out a little zestier, but you can adjust the amount of garlic and pepper to your taste. Either way, this is a quick appetizer or hors d’oeuvre nice enough for a dinner party or just as a side dish for a weeknight dinner.
- 2 cups chopped asparagus (1/4″ slices)
- 9 slices ciabatta bread
- 1 tsp butter
- 1 Tbsp plus 1 tsp olive oil
- dash salt
- 1/4 tsp black pepper
- 1 garlic clove or 1/4 tsp garlic powder
- 18 thin slices parmesan cheese (see picture)
Warm up the broiler while you lay out the bread on a baking sheet. Brush the bread with the tablespoon of olive oil and place under the broiler for just a couple minutes – the bread should just start to brown but not fully toast. Take the bread out of the oven but leave it on the baking sheet.
In a large skillet, melt the teaspoon of butter with the olive oil. If you’re using a garlic clove push it through a garlic press or chop as finely as you can. Add the asparagus, salt, garlic and black pepper to the pan and sauté for just 2-3 minutes – keep it crisp.
Divide the asparagus evenly over the bread slices. Slice the parmesan cheese off the block with a vegetable peeler and top each bruschetta with a couple pieces.
Return the bruschetta to the oven and broil for just 1 minute to melt the cheese. Serve immediately.
I hope you give this a try and love it as much as my family does!
Paleo variation: use a Paleo bread, or simply serve the chopped asparagus with the garlic and pepper as a side dish.