Try this Roasted Asparagus Crostini with Parmesan recipe, or contribute your own.Suggest a better description
Preheat oven to 475 degrees F. In a roasting pan toss the asparagus with 3 tablespoons olive oil until coated. Spread asparagus out in a single layer, if possible. Roast asparagus for 10 minutes until tender. Season with salt and pepper and set aside. Rub slices of bread with halved garlic and brush lightly with remaining olive oil. Arrange bread slices on a baking sheet. Bake the bread until lightly toasted about 6 to 8 minutes. When asparagus has cooled sufficiently, cut the stalks on the diagonal into 2-inch pieces. Arrange toasted bread on serving platter and top each slice with asparagus pieces. Drizzle asparagus with balsamic vinegar and truffle oil. Using a vegetable peeler shave Parmesan over asparagus. Yield: 4 to 6 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8855 Posted to MC-Recipe Digest V1 #556 by Angele Freeman
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|Serving Size: 1 Serving (462g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 156.9mg||5 %|
|Potassium 9mg||0 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.4g|
|Protein 0g||0 %|
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Calories per serving: 7
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