Crostini con asparagi (Crostini with asparagus)

by admin on March 12, 2009

Ah..the sighs of spring…a little sunshine…crisp, fresh air…..and the first signs of violets….and…asparagus!



  • Rinse the asparagus well and trim away woody ends.
  • Tie them in a bundle and boil in lightly salted water…for about 10 minutes. You want them tender but not too soft. Drain and cut off about 1/3 of the end…and chop that up.
  • Whip the eggs lightly with about 3 tablespoons of milk…add sea salt, about 2 tablespoons of Parmesan Cheese and the asparagus that you chopped up.
  • Grill the bread on both sides.
  • Put oil in a saute pan and add egg mixture. Cook the eggs as if you were scrambling them….
  • Spoon over toasted bread, top with remaining asparagus spears and drizzle with a bit of extra virgin olive oil and sea salt.
  • Observations

    We have become hooked on crostini….which is just a slice of bread (or polenta) with a topping. The enoteca around the corner offers the most amazing crostinis that I have ever tasted! They are a great appetizer or first course…and so simple….but remember…it’s all about the ingredients!

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