Grilled asparagus is especially delicious when the tips get toasty and charred but the spears retain a crisp snap. Chopped into bite-size pieces and mixed with toasted pine nuts and salty pecorino cheese, it makes an excellent topping for bruschetta.
Special equipment: You will need a pastry brush.
This recipe was featured as part of our story on Bruschetta, the Fancy Toast for Parties.
For the topping:
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