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.