- 1 pound of thick asparagus
- Olive oil spray
- 2 cloves of garlic, peeled and sliced
- 1/4 cup sliced red onion
- 2 tablespoons fresh basil, chopped
- 1 tomato, cored and cut into small wedges
- Red wine vinegar
- Balsamic vinegar
- Black pepper to taste
Slice the asparagus in half lengthwise. Place it on a nonstick pan that is lightly sprayed or rubbed with olive oil. Spray the asparagus lightly.
Top the asparagus with sliced garlic and onions. Roast everything on the pan for about 20 minutes or until the onions and garlic are a light brown and the asparagus is crisp-tender.
Top the asparagus with the vinegars, basil, and tomato. Serve immediately.
Serve as a side dish or as a warm salad on a salad plate.
To serve this as an appetizer, arrange the salad on a platter and serve with toasted French bread slices or whole grain crackers.
Serves 4. Each 1/2 cup serving: 123 calories, 1g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 13mg sodium, 24g carbohydrate,
12g fiber, 11g sugars, 12g protein.
PDF Handout: Asparagus Bruschetta Handout