Toast topped with asparagus and two types of cheese makes for a rustic appetizer; truffle oil adds a luxurious note.

Martha Stewart Living, March 2003

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Recipe Summary

Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill or broiler. Grill bread slices until golden on both sides. Rub one side with garlic; brush lightly with oil.

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  • Preheat oven to 350 degrees. Bring a large saucepan of water to a boil over high heat; add salt generously. Add asparagus, and cook until tender, about 3 minutes. Drain asparagus, and set aside.

  • Place toasted bread on a baking sheet, and sprinkle fontina evenly over slices. Arrange about 3 to 4 asparagus spears on top of each. Sprinkle Parmesan over asparagus, dividing evenly.

  • Bake until cheese has melted, about 10 minutes. Remove from oven, and drizzle with truffle oil, if using.

Cook's Notes

Truffle oil can be found at most gourmet shops.

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