Photo: Mike Kenneally
Grilled Asparagus Bruschetta Recipe
11 ingredients
30 min
8 to 10 servings
openrecipes
In this bruschetta recipe, grilled asparagus is tossed with crunchy pine nuts and sprinkled with salty Pecorino Romano cheese.
Estimated Nutrition (whole recipe, rough)
948
Calories
28g
Protein
47g
Fat
109g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Asparagus | 6 spears (90g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- 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)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes