Asparagus Bruschetta

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Servs: 6   Prep:   Cook:

"For a light bite, Elaine Sweet created these pretty appetizers. I really like asparagus, so Im always trying it in different things, says the Dallas, Texas reader. 'This is a delicious twist on traditional bruschetta.'"

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  • add   1/4 teaspoon pepper
  • add   1/4 teaspoon salt
  • add   1/2 cup crumbled blue cheese
  • add   3 tablespoons lime juice
  • add   2 cups grape tomatoes, halved
  • add   3 green onions, chopped
  • add   1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
  • add   1 tablespoon olive oil
  • add   1 1/2 teaspoons grated lime peel
  • add   3 garlic cloves, minced
  • add   12 slices French baguette, toasted
  • add   3 cups water
  • add   1/4 cup minced fresh basil

Instructions

  1. In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
  2. In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with blue cheese.

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