GRILLED ASPARAGUS BRUSCHETTA
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat a grill or grill pan over medium-high heat.
- Toss the trimmed asparagus with the olive oil and some salt and pepper. Grill until lightly charred on each side, but still robust and crunchy, about 5 minutes. When cool enough to handle, cut the asparagus into very thin slices on the bias (diagonal), and set aside.
- Brush both sides of the bread slices with olive oil. Grill the bread on both sides until toasted with nice grill marks. Remove from the grill and immediately rub the slices of bread on one side with the peeled garlic cloves.
- In a medium bowl, mix together the goat cheese, tomatoes and red pepper until well combined. Spread the goat cheese mixture on the grilled bread in an even layer. Divide the asparagus among each slice of bread, layering it on top of the cheese mixture. Cut each slice in half, and serve the bruschetta immediately.
ASPARAGUS ROLL-UPS
These roll-ups are simply divine. A friend shared the recipe after serving them at a church brunch, where they disappeared fast. They make a unique finger food, a side dish at supper or a lovely lunch served with soup.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 32 appetizers.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.
Nutrition Facts :
ASPARAGUS BRUSCHETTA
For a light bite, Elaine Sweet created these pretty appetizers. "I really like asparagus, so I'm always trying it in different things," says the Dallas, Texas reader. "This is a delicious twist on traditional bruschetta."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- 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 zest, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto toasted bread. Sprinkle with blue cheese.
Nutrition Facts : Calories 88 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 237mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS APPETIZERS
A wonderful appetizer to have on hand that can be made ahead of time, frozen, and used as needed.
Provided by DALEPFEFFER
Categories Appetizers and Snacks Vegetable
Time 1h45m
Yield 10
Number Of Ingredients 6
Steps:
- Trim crusts from bread, and flatten slightly with a rolling pin.
- In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
- Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
- To serve, preheat oven to 400 degrees F (205 degrees C).
- Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!
Nutrition Facts : Calories 462.5 calories, Carbohydrate 18.6 g, Cholesterol 125 mg, Fat 40.3 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 24.9 g, Sodium 650.6 mg, Sugar 2 g
ASPARAGUS BRUSCHETTA
Make and share this Asparagus Bruschetta recipe from Food.com.
Provided by Derf2440
Categories Spreads
Time 20m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Steam asparagus for 3 minutes, immediately plunge into icewater.
- When cool, drain well, 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 zest.
Nutrition Facts : Calories 2993.6, Fat 20.5, SaturatedFat 6, Cholesterol 5.2, Sodium 5286.6, Carbohydrate 581, Fiber 25.9, Sugar 27.1, Protein 123
ASPARAGUS-PROSCIUTTO BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Toss halved asparagus spears with olive oil, salt and pepper on a baking sheet. Roast at 450 degrees F until slightly crisp, 7 minutes. Spread softened butter on the toast rounds. Top with sliced prosciutto and the roasted asparagus.
BRUSCHETTA WITH FONTINA AND ASPARAGUS
Toast topped with asparagus and two types of cheese makes for a rustic appetizer; truffle oil adds a luxurious note.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Heat grill or broiler. Grill bread slices until golden on both sides. Rub one side with garlic; brush lightly with oil.
- Preheat oven to 350 degrees. Bring a large saucepan of water to a boil over high heat; add salt generously. Add asparagus, and cook until tender, about 3 minutes. Drain asparagus, and set aside.
- Place toasted bread on a baking sheet, and sprinkle fontina evenly over slices. Arrange about 3 to 4 asparagus spears on top of each. Sprinkle Parmesan over asparagus, dividing evenly.
- Bake until cheese has melted, about 10 minutes. Remove from oven, and drizzle with truffle oil, if using.
ASPARAGUS GOAT CHEESE BRUSCHETTA WITH PORCINI VINAIGRETTE
Provided by Shelley Wiseman
Categories Bread Mushroom Appetizer Quick & Easy Graduation Wedding Goat Cheese Asparagus Spring Shower Engagement Party Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Make vinaigrette:
- Put dried mushrooms in a heatproof bowl and pour boiling water over them. Let stand 20 minutes. Pour mushrooms with liquid through a paper towel-lined sieve into a small saucepan. Transfer mushrooms to a cutting board and finely chop. Add vinegar, shallots, sugar, 1/2 teaspoon salt, and half of mushrooms to saucepan and boil mixture until it is reduced to 2/3 cup, about 10 minutes. Whisk in 1/4 cup olive oil and add salt and pepper to taste. Sauce can be served warm or at room temperature.
- Make bruschetta:
- Preheat oven to 400°F with rack in upper third.
- Stir together remaining chopped mushrooms with softened goat cheese in a small bowl.
- Place a steamer basket in a 5-quart pot filled with 2 inches of water. Steam asparagus, covered, just until tender, 4 to 5 minutes. Transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry.
- Halve asparagus crosswise.
- Arrange bread slices on a large baking sheet. Brush with some olive oil and bake until golden, 10 to 12 minutes.
- Spread goat cheese mixture generously on toasts.
- To serve, place a toast in the center of a salad plate and arrange 4 or 5 stem ends of asparagus on each. Top stems with asparagus tips, arranging them perpendicular to stems. Drizzle asparagus and surrounding plate with vinaigrette.
ASPARAGUS BRUSCHETTA
For a light bite, Elaine Sweet created these pretty appetizers. I really like asparagus, so Im always trying it in different things, says the Dallas, Texas reader. 'This is a delicious twist on traditional bruschetta.'
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- 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 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.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 22.8 g, Cholesterol 8.4 mg, Fat 6.3 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 2.6 g, Sodium 443.6 mg, Sugar 1.9 g
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