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Ingredients (11)

For the bread:

  • 8 ounces crusty Italian bread, cut crosswise into 1/2-inch-thick slices
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium garlic clove

For the topping:

  • 1 pound asparagus, ends trimmed
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1/3 cup toasted pine nuts
  • 1/8 teaspoon kosher salt, plus more for seasoning the asparagus
  • 1/8 teaspoon freshly ground black pepper, plus more for seasoning the asparagus
  • 20 thinly shaved strips Pecorino Romano cheese (about 1 ounce)
Nutritional Information
  • Calories177
  • Fat10.54g
  • Saturated fat1.32g
  • Trans fat
  • Carbs17.44g
  • Fiber2.25g
  • Sugar1.51g
  • Protein4.57g
  • Cholesterol
  • Sodium205.09mg
  • Nutritional Analysis per serving (8 servings) Powered by

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.

Instructions

For the bread:
  1. 1
    Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
  2. 2
    Meanwhile, arrange the bread slices in a single layer on a baking sheet. Using 1 tablespoon of the oil, very lightly brush the tops of the bread with the oil. Flip the slices over and brush with the remaining 1 tablespoon oil. Generously season one side only with salt and pepper.
  3. 3
    Place the bread on the grill (reserve the baking sheet) and cook until grill marks appear and the bread is toasted and crisp, about 2 to 3 minutes per side.
  4. 4
    Return the grilled bread to the reserved baking sheet seasoned-side up and rub the seasoned sides with the garlic clove. Set aside while you prepare the topping.

For the topping:

  1. 1
    Place the asparagus on a baking sheet and drizzle with 1 tablespoon of the olive oil. Season generously with salt and pepper and toss to coat.
  2. 2
    With the grill still at medium heat, place the asparagus on it and cook, turning occasionally, until the spears are crisp-tender and grill marks have appeared, about 4 minutes.
  3. 3
    Remove the asparagus to a cutting board. When cool enough to handle, cut into 1-inch pieces and place in a medium bowl. Add the pine nuts, measured salt and pepper, and remaining 1 teaspoon oil. Toss until evenly combined.
  4. 4
    To serve, divide the asparagus mixture evenly among the bread pieces and top with the cheese slices. Cut the bruschetta into pieces if desired and serve.
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