Asparagus Bruschetta Recipe -
Asparagus Bruschetta Recipe
  • READY IN 30 mins

Asparagus Bruschetta

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    5 mins

    30 mins


  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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  • Nutrition Facts: 2 slices equals 243 calories, 10 g fat (3 g saturated fat), 8 mg cholesterol, 490 mg sodium, 34 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.

Reviews More Reviews

Jul 20, 2009

I've made this several times... First time I was worried that the kids would not like it so I got them involved with making it.... They LOVED it and so did my wife and I. Wasnt sure if it was just the fact that they helped or not so wife made it for a outting that we had and they TORE IT UP!!! Great healthy AND delicious!!!! 5 stars!!!!

Jun 23, 2009

This was four stars as is and five with a few add-ins. Absolutely delicious. I used Feta cheese instead of blue-thats what I had on hand and I added in some fresh parsley with the basil. It def needs more salt than specified and I added a few dashes of paprika for some mild heat and a sprinkle of sugar. Cannot wait to make for some company.


28 Ratings

Jan 29, 2010

Amazing. Don't forget the lime juice and zest. It really makes this pop. I catered a holiday party with this and the double tomato bruschetta and they were a total hit

Jun 15, 2009

These are good. I used regular tomato because that's what I had, and would also recommend chopping your veggies smaller for easier eating. I'd like to try this again using goat cheese or a little feta. The blue cheese is great, but always a bit of a scene-stealer. Thanks for the recipe!

Jan 19, 2009

Really delicious! Like others, I had trouble keeping it on the bread. Also, I tried it with finely chopped White onion - also fabulous.

Dec 19, 2008

I only used this recipe as an idea, I just used asparagus, tomotaoes, garlic, olive oil and seasoned feta cheese - very simple and elegant. I am sure the other ingrediants would have been nice but I did not think that they were necessary to the recipe and I did not have them on hand.

Jan 06, 2009

The flavors are great, but there's almost too many ingredients to safely put on a piece of bread without some of them falling off.

Dec 24, 2008

This was delicious!!! I made it for a holiday party and the red and green colors were beautiful. The taste was mouth watering. We love asparagus, so it was a real treat! Make sure that you use very "thin" asparagus spears, and don't overcook them. Ice bath is essential! Also, I made some with feta cheese, and some with goat cheese...I liked it better than the blue cheese! Thanks for a great recipe!


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