ROASTED ASPARAGUS RECIPE FOR BRUSCHETTA
Treat the family to a bistro favorite with this roasted asparagus recipe. Our Roasted Asparagus Recipe for Bruschetta is a new take on a classic.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Toss asparagus with 2 tsp. oil; spread onto rimmed baking sheet sprayed with cooking spray. Place bread slices in single layer on second baking sheet.
- Bake asparagus and bread 8 min. or until asparagus is crisp-tender and bread is toasted, turning all pieces after 4 min.
- Mix cream cheese spread, feta and 2 tsp. of the remaining oil until blended. Toss arugula with lemon zest and remaining oil.
- Spread toast slices with cream cheese mixture; top with asparagus and arugula.
Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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
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.
ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.
Provided by Gemini26
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
- Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.
Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g
ROASTED ASPARAGUS
I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.
Provided by taylortwo
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F.
- Cut off the woody bottom part of the asparagus spears and discard.
- With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
- Place asparagus on foil-lined baking sheet and drizzle with olive oil.
- Sprinkle with salt.
- With your hands, roll the asparagus around until they are evenly coated with oil and salt.
- Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
- They should be tender when pierced with the tip of a knife.
- The tips of the spears will get very brown but watch them to prevent burning.
- They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.
Nutrition Facts : Calories 69.7, Fat 5.3, SaturatedFat 0.8, Sodium 306.7, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7
OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 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 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.
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.
ROASTED ASPARAGUS
Need some vibrant spring greens to go with your main meal? Try our super simple roasted asparagus recipe to showcase seasonal veg at its finest
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Number Of Ingredients 2
Steps:
- Heat the oven to 200C/180C fan/gas 6. Snap any woody tips off the asparagus where they naturally break apart. Put on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 12 mins until they are tender.
Nutrition Facts : Calories 70 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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