This is an incredibly delicious appetizer, and has been well enjoyed by everyone I’ve ever fed it to.
It combines the crisp, fresh taste of asparagus with the rich nutty taste of almonds, mingling them both with onion, garlic, lemon, and cheese. The texture is also a good combination of crisp and softened vegetables.
I don’t think I’m describing it very well, but trust me when I say it’s like veggie heaven. I urge you to try it and decide for yourself.
Asparagus and Toasted Almond Bruschetta
1 large bunch of fresh, thin Asparagus
1/3 c sliced Almonds
1/3 c finely diced red onion (roughly 1/2 a small onion)
2 cloves of garlic, finely minced
juice of 1/2 a small lemon
1 baguette, cut in thin slices and lightly toasted
1. Chop the asparagus into pieces roughly 1/2 an inch thick. Thickness isn’t too important, but evenness is. Chop the onion into small, even pieces. Set both aside separately.
2. Heat 3 tablespoons of olive oil in a mid-sized pan over medium heat. Add garlic and saute one minute until soft and fragrant. Add the asparagus and saute until bright green. It should be soft, but still a little crisp when you remove it from the heat. Transfer into a large, heat-proof bowl.
3. Add 2 more tablespoons of olive oil to the pan and return to medium-low heat. Add almonds to the pan and gently toast until just darkened. Do not over-cook as the almonds will become too bitter. When they’re a light brown pour them in with the asparagus.
4. Add onion and juice from 1/2 a lemon to the asparagus and toss. Salt to taste.
To serve spoon asparagus mixture onto toasted bread and sprinkle with grated Parmesan. Enjoy!