GRILLED ASPARAGUS AND ONION CROSTINI
Invite friends over for an easy light lunch.
PER SERVE 378kJ, protein 6g, total fat 2.7g (sat. fat 1.4g), carbs 9g, fibre 2g, sodium 129mg • Carb exchanges ½ • GI estimate low • Gluten-free option
2 bunches asparagus, woody
3 x 2.5mm-thick slices red onion Cooking spray
2 Tbsp shredded basil
30cm (200g) sourdough baguette or gluten-free baguette, halved horizontally (see Cook’s tip) 90g (3/4 cup) reduced-fat grated mozzarella
Extra basil, to serve (optional)
1 Preheat a barbecue grill over medium heat. Spray the asparagus and onion with cooking spray. Add onion to the barbecue grill and cook, turning occasionally, for 7-10 minutes or until tender, adding the asparagus for the last 4 minutes, turning occasionally. Transfer to a plate and set aside to cool slightly. 2 Chop the onion and cut the asparagus into 2.5cm pieces. Combine the onion and basil in a small bowl.
3 Meanwhile, hollow out the inside of the bread halves, leaving a 1.5cm shell. Add the bread halves cut-side down to the grill. Grill for 1-2 minutes or until lightly toasted. Remove from grill. 4 Fill the bread halves with the onion mixture and asparagus. Sprinkle with cheese and return to the barbecue. Cover and cook for 1-2 minutes or until bottoms are toasted and cheese is melted. Cut into slices and top with extra basil, if you like.
Use any leftover bread to make breadcrumbs. You can seal them in a snaplock bag and freeze for up to 3 months.