Asparagus Bruschetta

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring the 3 cups of water to a boil in a saucepan. Add the asparagus pieces and blanch for 2 minutes until bright green and just tender.

2. Drain the asparagus well and rinse under cold water to stop the cooking. Pat dry with paper towels.

3. In a bowl, combine the halved grape tomatoes, minced basil, chopped green onions, minced garlic, and the asparagus.

4. In a small bowl, whisk the lime juice, grated lime peel, olive oil, salt, and pepper together. Pour over the vegetables and toss to coat.

5. Let the topping sit at room temperature for 10 to 15 minutes so the flavors blend.

6. Arrange the toasted baguette slices on a serving platter.

7. Spoon the asparagus and tomato topping onto each toast slice.

8. Sprinkle the crumbled blue cheese over the bruschetta and serve right away.