I swear, I really didn’t mean to have shaved asparagus for three out of the four recipes I’ve posted in the past week.
I was really planning on topping these little guys with something else (maybe roasted radishes?) but I’m picking up produce on Tuesday from the CSA, which meant I really didn’t want to go to the store. My fridge looks bare, except for close to three pounds of asparagus. I could make at least ten meals with the asparagus I have. So, I’m sorry, but there are worse things to have too much of, right?
If it’s any consolation for my blog being overrun by asparagus, these crostini are delicious. Almost addictively so.
There is a crunch from the bread, tangy from the goat cheese, earthy from the asparagus, and just a hint of sweet from the drizzled honey . The crostini come together fast and would make a great party appetizer if you make the bread ahead of time. However, if you want to eat them all by yourself, (like I did) poach an egg to smother on top (delicious!)
This bread is for the Food Matters Project this week and Bittman creates an almost effortless way to make baguettes. While I think I need to tweak around with the proportions (they were just a bit dense), I love the hands-off approach to make these (he even has you use a food processor instead of a mixer.)
For the baguette (and bread recipe) hope over to Melissa’s blog (and while you’re at it, look around a bit-she’s just lovely!) For everyone else’s take, pop over to the Food Matters Page!
{Side-note: Kathyrn (from Cookie and Kate) is up for Saveur’s Best Cooking Blog. Kathryne is one of two founders for The Food Matters Project and her recipes align so well with what I try to do on this blog (plus she is such a great person!) If you can take a minute, go check out her blog and then pop over to Saveur and vote for her!}
- 1 recipe for Baguettes (or store bought if you are in a hurry)
- ½ pound asparagus
- 2 tablespoons olive oil, divided
- pinch of salt
- ½ cup goat cheese
- 2 tablespoons honey
- Preheat broiler (or oven to 450˚.)
- Slice baguette in to ½” slices. Using one tablespoon of olive oil, lightly brush each piece (I had 10-12 slices.)
- Shave or thinly slice asparagus. Toss with 1 tablespoon of olive and salt.
- You have two options for cooking: 1. Sprinkle goat cheese on top of each bread piece and broil until crispy and lightly browned or 2. Sprinkle with goat cheese and top with asparagus. Bake until crispy and lightly brown (just depends on if you want raw asparagus or not.)
- When ready to serve, lightly drizzle honey over asparagus.
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