Welcome asparagus into the spring season! This versatile veggie can be used in a simple appetizer that will turn any gathering into a good time.
Asparagus is a wonderful springtime vegetable. You may only think of it as a side to your main dish, but don't forget to consider it for tasty appetizers, too. This recipe for roasted asparagus and Brie bruschetta is simple, elegant and perfect for your next springtime gathering.
The ends of asparagus should be cut before you cook it, so if you've ever wondered exactly where to cut your asparagus, here's a simple tip: After washing your spears, use two fingers to hold the top tip in one hand and two fingers to hold the bottom end of the spear in the other. Wiggle the spear around and begin to bend it. The asparagus will naturally break in the right spot. Use the larger, top end of the spear to roast. You can still use the shorter, bottom end for another recipe, like stir-frys or adding to soups. Just make sure to cut off the tough, very bottom portion first before using it.
Roasted asparagus and Brie bruschetta recipe
- 14 asparagus spears
- 6 (4 inch) pieces of baguette or crusty bread
- 4 ounces Brie cheese
- 1 large garlic clove, sliced thin
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat your oven to 400 degrees F.
- Wash, then break your asparagus, using the top portion for roasting. Place the spears in a medium baking dish and add the olive oil, lemon juice, salt and pepper. Toss to mix well.
- Place the baking dish in the oven for 5-10 minutes, until the spears are tender and warmed through. For the final minute of roasting, add the garlic slices on top of the asparagus. Note: You can roast your asparagus longer if you'd like, especially if it is thick. Just be sure to keep an eye on it so it doesn't burn.
- Place your bread slices on a baking sheet and place them in the oven for a few minutes to allow them to toast slightly. Remove them from the oven and spread each evenly with the Brie.
- When the asparagus has finished roasting, cut the spears into smaller pieces (about 2-inches long) and place several pieces on top of each slice of bread.
- Garnish each with a bit of lemon zest sprinkled on top and serve.
Asparagus can be used to make amazing appetizers!
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