ASPARAGUS AND BLUE CHEESE BRUSCHETTA

Ingredients :

3 cups water

9 oz (250 g) fresh asparagus, trimmed and cut into ½ in (1 cm) pieces

2 cups cherry tomatoes, quartered (chopped tomatoe may be used instead)

¼ cup fresh basil

3 green onions (white and light green part) chopped

1 tablespoon lemon juice, approximately

1 tablespoon olive oil

3 garlic cloves, finely chopped

1 teaspoon lemon peel

Salt

Pepper

12 slices baguette, slightly toasted

½ cup blue cheese or Gorgonzola or similar, crumbled

Preparation:

Cook asparagus, covered, in boiling water for 3 – 4 minutes. Drain immediately and rinse in cold water to keep green color. Dry asparagus.

Combine asparagus with tomatoes, onion, lemon juice, olive oil, garlic, lemon peel and season with salt and pepper. Drain and arrange this preparation on top of each warm baguette slice. Sprinkle blue cheese or similar on top.
Place on a serving dish.

Yield: 12 bruschetta

Time for preparation: 30 minutes or less

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