As­para­gus Br­uschetta

Country Woman - - LET’S EAT - —ELAINE SWEET DAL­LAS, TX

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

1/2-in. pieces

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.

AS­PARA­GUS BR­USCHETTA

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