- Prep: 25 mins
- Cook: 30 mins
- Yields: 8-2 piece servings
1Place asparagus in a large saucepan; cover with water. Bring mixture to boil. Cover and boil for 2-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
2In a large bowl, combine the asparagus, tomatoes, basil, lemon juice, garlic, oil and salt. Cover and refrigerate for at least 30 minutes.
3Using a slotted spoon, spoon about 1 Tbsp asparagus mixture onto each toast point. Sprinkle with 1 teaspoon cheese. Serve immediately.
*COOK’S NOTE: If using large cherry or grape tomatoes, quarter.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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