Asparagus & Pecorino Bruschetta
When cooking the asparagus, you want them to have some bite. Thin stalks should cook quickly, in about 1 minute. I add them to a ceramic bowl with a few drops of water, and steam in the microwave for 45 to 60 seconds. You can also drop them into a small pot of boiling water, and cook them for 1 minute.
Ingredients
- 4 steamed asparagus stalks not too thick or thin
- Fresh mozzarella 1 to 2 ounces
- Freshly grated zest from ½ lemon
- Squeeze of fresh lemon juice
- Chili pepper flakes to taste
- Extra virgin olive oil
- Sea salt to taste
- 2 slices baguette cut on a diagonal, toasted
- Shaved Pecorino Romano cheese
Instructions
- Trim any tough bottoms from the ends of the asparagus. Cut the stalks into bite-sized pieces. Add them to a small bowl, along with the mozzarella, lemon zest, lemon juice, and chili flakes. Pour in a bit of olive oil, just enough to coat the ingredients. Season with salt, and give it all a good stir.
- Spoon half of the asparagus mixture onto each of the toasted baguette slices. Using a vegetable peeler, shave a few pieces of Pecorino cheese on top. Serve within in 10 minutes.