Grilled Asparagus Bruschetta
- 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)
- This recipe is vegetarian
- Produce
- Asparagus (1 pound)
- Pine nuts, toasted (1/3 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Black pepper, freshly ground (1/8 teaspoon)
- Garlic clove, medium (1)
- Kosher salt (1)
- Kosher salt (1/8 teaspoon)
- Olive oil (3 1/3 tablespoons)
- Bread & Baked Goods
- Italian bread, crusty (8 ounces)
- Dairy
- Pecorino romano cheese (20 thinly shaved strips)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published September 16, 2011 (1 year ago).
17 people saved this recipe.
