Description
Everyone liked this Roasted Asparagus Bruschetta when we served it on Mother’s Day. The pretzel loaf, asparagus, cheese and chives are all from Green City, my local farmers’ market. Visit this post on our website to see our summer farmers’ market food challenge.
Ingredients
- 1 pound Asparagus (we Used Purple), Tough Ends Removed
- 1 whole Pretzel Loaf
- Olive Oil, Enough For Drizzling On The Asparagus And Brushing On The Bread
- 1 clove Garlic, Peeled
- Salt And Pepper
- ¼ cups Butterkase Cheese, Grated
- 1 Tablespoon Chives, Finely Chopped
Preparation
Preheat the oven to 400 F. Line asparagus in a single layer on a parchment lined baking sheet. Coat the asparagus lightly with olive oil and season with salt and pepper. Roast in the preheated oven for about 10 minutes.
Cut the pretzel roll in half lengthwise. Brush lightly with olive oil and season with salt and pepper. Put it onto a baking tray and into the oven. Cook for about 10 minutes, until golden brown.
When done, remove asparagus from the oven and set aside. Remove pretzel loaf from the oven and immediately rub the insides with a garlic clove. The garlic will literally melt into the bread. Cut the asparagus into pieces about 2 inches long, or equal in size to the width of the bread. Line the asparagus pieces on top of the bread. Sprinkle with Butterkase cheese and put back in the oven for about 5 minutes, just until the cheese melts. Once out of the oven, sprinkle with fresh chives and serve immediately.
Source: A Live Love Pasta original.
