I really like asparagus, so I’m always trying it in different things. Here’s a delicious twist on traditional bruschetta. It’s perfect for spring.
TAKES: 30 MIN. • MAKES: 12 SERVINGS
3 cups water
1/2 lb. fresh asparagus, trimmed and cut into
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 Tbsp. lime juice
1 Tbsp. olive oil
3 garlic cloves, minced
11/2 tsp. grated lime peel
1/4 tsp. salt
1/4 tsp. pepper
1 French bread baguette (8 oz.), cut into
12 slices and toasted
1/2 cup crumbled blue cheese
1. 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.
2. In a large bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with blue cheese. PER PIECE 88 cal., 3g fat (1g sat. fat), 4mg chol., 237mg sod., 13g carb. (1g sugars, 1g fiber), 3g pro. Diabetic exchanges: 1 starch, 1/2 fat.