Creamy Asparagus Bruschetta

With Easter coming this Sunday I thought I would share a dish using one of my favorite spring time vegetables: asparagus. Asparagus always has a place at my Easter table. Usually I bake it, or maybe wrap it with some bacon. For this recipe however, I decided to go the appetizer route and make a creamy asparagus bruschetta. With flavors of fresh dill, briney capers and bright lemon juice it’s the perfect spring appetizer.

It took a long time for my mom to sell me on asparagus. I was not a fan. Like. At. All. I think it was because for the longest time I had only had canned asparagus. You know the kind, it’s mushy. Stringy. Bland. And just…not good. Then one day I tried fresh asparagus and my world opened up. Ok, that may be a bit drastic, but it was good I tell you. It was crisp. Flavorful. Just down right yummy. I’ve been eating it ever since and this bruschetta might be my new favorite way.

Creamy Asparagus Bruschetta Recipe

Makes 8 Prep Time: Cook Time:

Ingredients:

  • 4 ice cubes
  • water
  • 1/4 lb asparagus, cut into 1/2 inch pieces
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons nonpariel capers
  • 1 teaspoon lemon juice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 8 baguette slices
  • 1 clove peeled garlic

Instructions

1

Place ice cubes in a large bowl of cold water.

2

Bring a large pot of water to a boil and add in asparagus. Cover and cook for 4 minutes. Use a slotted spoon to remove and transfer immediately to the ice water.

3

In a bowl combine mayonnaise, dill, capers, lemon juice, pepper and salt. Mix well.

4

Remove asparagus from the ice water and pat dry. Stir into the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

5

When you are ready to make the bruschetta turn on the broiler. Once hot, place the baguette slices on a baking sheet and broil for 2 minutes or just until lightly toasted. Remove from oven and rub with garlic clove.

6

Spoon chilled asparagus mixture over the top. Serve.

Notes

Enjoy!

Leave a Comment

  • Reply
    Ginger S
    April 3, 2012 at 8:34 pm

    I wanted to let you know how much I enjoy making your recipes. I made the JalapeƱo Steak Chili tonight for my husband’s birthday (his request) and it was as good as the last time I made it. I’m creating a hand-written recipe book for each of my daughters in college for when they graduate and I’ve included a few of your blog’s recipes (and given you credit of course). Thanks again!