Week 11--Asparagus

Asparagus is here!  One of my very favorite vegetables. Asparagus is a nutrient-dense food high in Folic Acid and a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.  It has no fat, no cholesterol, and is low in sodium (source: http://www.asparagus.org/maab/facts.html)

My favorite way to cook asparagus is stir-fried with garlic, red pepper flakes, and olive oil.  Today I decided to venture out and look for a recipe that highlights the subtle taste of this vegetable and I found a great recipe for Asparagus Bruschetta.


Here is what you will need:

Ingredients


1lb fresh asparagus, trimmed, and cut into 1/2 inch pieces
2 cups chopped tomatoes.  I used salad tomatoes and cut them in 4 sections.
1 cup fresh minced basil
6 green onions, sliced
4 to 6 cloves of garlic minced
2TB Olive Oil
1/4 cup lime juice
zest of one lime
salt and pepper
20 slices of rustic bread or baguette toasted
1 cup crumbled feta cheese

Directions


1. In a large pot (or steamer), steam asparagus for 5 minutes or until tender.

2. Drain asparagus and place in ice bath. Remove and pat dry.

3. In a large bowl combine all ingredients up to zest of lime.   Season with salt and pepper.

4. Spoon asparagus mixture onto bread and top with feta cheese.

5. Enjoy!