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Grilled Asparagus Crostini with Goat Cheese

  • 1 bunch asparagus (thinner stalks preferred)
  • local goat cheese
  • 1 baguette
  • olive oil
  • salt
  • pepper
  • lemon

If using thick stalks of asparagus, blanch for a few minutes in boiling water until slightly tender. If using thin stalks you can skip this step.

Rub aspagaus with olive oil and toss with salt and pepper. Grill (turning frequently) until grill marks appear and asparagus is tender. toss grilled asparagus in a bit of lemon juice.

To make the crostini: slice the baguette into 1 inch thick slices and brush both sides with olive oil. Toast in the oven (400 degrees) until golden brown and crisp- just a few minutes. Be careful not to burn them!

To assemble:

smear each crostini with goat cheese and top with 3 or more stalks of grilled asparagus. Serve immediately.


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