Asparagus Bruschetta
Céline Turenne
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
