alive logo

Asparagus Bruschetta


    Asparagus Bruschetta

    This bruschetta is an exciting variation on the traditional tomato variety.


    1/2 lb (225 g) fresh green asparagus of medium
    thickness, trimmed and steamed or boiled
    2 Tbsp (30 mL) fresh dill, minced
    1/2 Tbsp (7 mL) shallot, minced
    1 Tbsp (15 mL) fresh lemon juice
    1 tsp (5 mL) lemon zest
    1 garlic clove, minced
    1 Tbsp (15 mL) extra-virgin olive oil
    1/4 tsp (1 mL) freshly ground black pepper
    4 oz (115 g) goat cheese, crumbled
    12 slices multigrain baguette, toasted

    Cut asparagus into small pieces and mix all ingredients except bread slices in bowl. Spoon over bread slices. Serve as a canapé.

    Serves 6.

    Each serving contains: 247 calories; 12 g protein; 10 g total fat (5 g sat. fat, 0 g trans fat); 27 g carbohydrates; 5 g fibre; 333 mg sodium

    source: "Celebrate Asparagus", alive #355, May 2012


    Asparagus Bruschetta




    SEE MORE »
    Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus

    Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus

    Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.