Sometimes all it takes is a new perspective to enjoy something really simple. This week, I found a beautiful bunch of pencil thin asparagus in my local grocery store. I couldn’t help but be inspired by its simplicity. I have been roasting it, tossing it into smoothies and nibbling on it raw. I’ve also used it in a loose interpretation of a bruschetta, which I have absolutely been loving as an appetizer. This morning I also made it with an egg for breakfast. I’ve been finding it’s quite versatile.
Spring Asparagus Bruschetta
Serving Size: 4 (~175 calories)
Ingredients
1 bunch asparagus*, pencil thin if possible
2 tablespoons butter
1/4 cup grated Pecorino Romano or Parmesan cheese
1/4 cup vegetable stock
4 pieces whole wheat or sprouted grain bread (I like this sprouted grain bread )
sea salt, pepper
(* Buy organic, if possible. Learn more here.)
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
- Asparagus – Health beauties embrace the fibrous nature of asparagus to help flush and cleanse the kidneys in particular (1). Check out more here.
- Sprouted grain bread – Sprouted grain or whole wheat breads are a better choice over white breads because they are less processed and retain more of their nutrients.
Directions
Take bunch of asparagus and trim the ends. Then slice the bunch into four equal parts.
In a skillet over medium heat, add the trimmed asparagus spears and sauté with butter, a generous dash of crunchy sea salt and pepper. Remove three-quarters of the trimmed spears from the pan and set aside.
With the remaining asparagus spears, purée them with just enough vegetable broth to allow the blades in your blender or food processor to tackle the task at hand. (Always a dash more that you think.)
Toast up your slices of whole wheat or sprouted grain bread and cut each one into four triangles. Add a dollop of asparagus purée on each toast. Equally divide the toasty asparagus spears across each piece of toast. Garnish with Pecorino or parmesan cheese and a dash of crunchy sea salt. Serve immediately. Enjoy!
(1) Note: Healing with Whole Foods, Paul Pitchford
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