Roasted Asparagus Crostini With Parmesan
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | lb | Fresh asparagus, washed and |
| trimmed | ||
| 1/4 | c | Plus 2 tablespoons extra |
| virgin olive oil | ||
| Salt and pepper, to taste | ||
| 1 | Loaf good-quality baguette | |
| cut into 3/4-inch slices | ||
| 1 | Clove garlic, halved | |
| 1 | T | Balsamic vinegar |
| White truffle oil or another | ||
| favorite flavored olive | ||
| oil | ||
| A piece of Parmesan, to | ||
| shave over asparagus |
INSTRUCTIONS
Preheat oven to 475 degrees F. In a roasting pan toss the asparagus with 3 tablespoons olive oil until coated. Spread asparagus out in a single layer, if possible. Roast asparagus for 10 minutes until tender. Season with salt and pepper and set aside. Rub slices of bread with halved garlic and brush lightly with remaining olive oil. Arrange bread slices on a baking sheet. Bake the bread until lightly toasted about 6 to 8 minutes. When asparagus has cooled sufficiently, cut the stalks on the diagonal into 2-inch pieces. Arrange toasted bread on serving platter and top each slice with asparagus pieces. Drizzle asparagus with balsamic vinegar and truffle oil. Using a vegetable peeler shave Parmesan over asparagus. Yield: 4 to 6 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8855 Posted to MC-Recipe Digest V1 #556 by Angele Freeman <jfreeman@netusa1.net> on Apr 7, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3783
Calories From Fat: 2576
Total Fat: 287.3g
Cholesterol: 785.7mg
Sodium: 4287.5mg
Potassium: 2477mg
Carbohydrates: 28.4g
Fiber: 4.6g
Sugar: 10.5g
Protein: 231.3g