' Dunham Cellars - Asparagus Spears on Bruschetta

Asparagus Spears on Bruschetta

Asparagus Spears on Bruschetta

RJ Lint, Wine Club Member 
Summer 2005


1 pound thin asparagus spears
1 loaf chewy, crusty farmhouse or Italian style white bread
    cut into - inch thick slices
1/2 stick butter, softened
2 Tablespoon Dijon or grain mustard
Freshly ground black pepper
1 pound Fontina cheese, thinly sliced


Holding 1 spear at each end snap off the tough stem of asparagus. Use this spear as a guideline to trim the bundle with a sharp knife. Simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toasts. Toast both sides of bread under a preheated broiler 6 inches from heat. 1 - 2 minutes each side. Combine softened butter and mustard. Spread the toasted bread with mustard butter. Arranged steamed asparagus spears (approximately three) on top of each toast with a few grinds of black pepper and a slice of cheese. Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges 1 - 2 minutes