asparagus bruschetta | Mrs. Wages

Asparagus Bruschetta

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  • Prep: 25 mins
  • Cook: 30 mins
  • 25 mins

    30 mins

    55 mins

  • Yields: 8-2 piece servings
asparagus bruschetta | Mrs. Wages


1/4 lb fresh asparagus, trimmed and cut into 1/2-inch pieces

1 cup cherry tomatoes, halved*

2 Tbsp minced fresh basil

4 ½ tsp lemon juice

2 medium garlic cloves, minced

1 ½ tsp olive oil

1/8 tsp salt

1 bag (4.75 oz) Italian toast points or crustinis

1/4 cup Italian blend cheese, shredded


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.

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