Asparagus Bruschetta
Nice cool appetizer from chatelaine magazine
Steps
Steam asparagus for 3 minutes , immediately plunge into icewater.
When cool , drain well , pat dry with paper towels.
Cut asparagus in half diagonally.
Place in a medium size bowl.
Drizzle with oil , then sprinkle with salt and pepper.
Mix well.
In a small bowl , stir cheese with herbs.
Spread over baguette slices.
Top each with asparagus spears.
Garnish with lemon zest.
Ingredients
asparagus, olive oil, salt, fresh ground pepper, ricotta cheese, mint, baguette, lemons, zest of