Baked Asparagus Bruschetta   Veg  HT  MC  25mins

Serves 4   Hot  Vegetarian  Vegetables  Herbs  Fruit  Main Course  Snack  Italian  Eggless

Ingredients

8 Asparagus Spears, washed and cut into  5cm/2-inch lengths

8 x 12mm/½-inch Thick slices of Baguette

8 Black Olives, pitted and chopped

225g/8oz Ricotta Cheese

50g/2oz Sun Dried Tomatoes, chopped
2 tbsp Freshly Chopped Parsley

2 tbsp Freshly Chopped Basil

The juice and finely Grated Zest of 1 small Lemon

8 tbsp Grated Mozzarella Cheese
Olive Oil

Balsamic vinegar

Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 7. Bring a pan of salted water to the boil then add the asparagus and cook for 4-5 minutes until tender then drain well in a colander.

2. Meanwhile, toast the bread on both sides until golden brown.

3. Place the olives, ricotta cheese, sun dried tomatoes, parsley, basil, lemon juice and zest  in a large mixing bowl and mix until well blended.
 

4. Once the bread has toasted, transfer to a baking sheet then spread the ricotta mixture evenly onto each slice, top with the cooked asparagus, sprinkle with the grated mozzarella and bake in the oven for about 15 minutes until golden and bubbling.
 

5. Serve immediately drizzled with a little olive oil and balsamic vinegar.

More Asparagus Recipes  |  Information and History of Asparagus |  What's In Season 

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