California Asparagus Bruschetta
- 1 pound asparagus, ends trimmed and cut into 2-inch pieces
- 8 ounces Gruyere
- 6 ounces country ham, or 4 ounces Prosciutto, finely
chopped or ground in food processor
- 1 (10 ounce) French baguette, cut into 1/2-inch
slices, grilled or toasted
- 3 garlic cloves, peeled and
cut in half
- extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- Preheat broiler.
- Bring a large sauté pan of salted water to a boil over high heat. Add the
asparagus and cook until tender crisp, about 2 minutes.
- Transfer the asparagus to a colander, refresh under cold running water to
stop the cooking, and drain well. Set aside.
- In a small bowl, combine the cheese and ham; toss to mi. Set aside.
- Using your fingers to hold the garlic, rub the clove against one side of
the toasted bread to flavor the entire surface.
- Drizzle or brush with a bit of the olive oil.
- Arrange the blanched asparagus on the toasts, then divide the cheese and
ham topping evenly over the asparagus. Season with salt and pepper.
- Place bruschetta on a baking sheet and broil just until the cheese melts
and begins to brown, about 1-2 minutes. Keep a careful watch so as not to burn.
- Serve immediately.
Yield: 12 servings (3 pieces per serving)
Reprinted with permission from the California Asparagus Commission.