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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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen

Ingredients

  • 3 cups water
  • 1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 2 cups grape tomatoes, halved
  • 1/4 cup minced fresh basil
  • 3 green onions, chopped
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons grated lime zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 slices French bread baguette (1/2 inch thick), toasted
  • 1/2 cup crumbled blue cheese

Directions

  • 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
1 piece: 88 calories, 3g fat (1g saturated fat), 4mg cholesterol, 237mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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