Asparagus Bruschetta
by Tarla Dalal
11 Jan 2011
This recipe has been viewed 14259 times
Some ingredients like asparagus and parsley are rarely used in indian cuisine, so making interesting sandwiches like the asparagus bruschetta would ensure that such healthy greens are included in our diet—and in a tasty way too. Flavoured simply with paprika, this open sandwich brings scents of italy to your dining table. !
Asparagus Bruschetta recipe - How to make Asparagus Bruschetta
Preparation Time: Cooking Time: Baking time: 10 minutes Baking Temperature: 180°C (360°F) Total Time:
Makes 4 bruschettas
4 baguette slices
24 spears asparagus , cut 50 mm (2”) long , blanched
1 tsp chopped parsley
2 tbsp grated mozzrella cheese
1 tsp butter
a pinch of dry red chilli flakes (paprika)
salt to taste
Method
- Method
- Mix together the butter and parsley and apply the mixture on one side of each of the 4 slices.
- Bake in a pre-heated oven at 180°c (350°f) for 2 minutes till each is lightly toasted.
- Arrange 6 asparagus spears on each slice, top with the grated cheese and paprika and bake in a pre-heated oven at 180°c (350°f) for 3 to 4 minutes till the cheese melts.
- Serve immediately.
Nutrient values per bruschetta
| Energy | 57 cal |
| Protein | 2.6 g |
| Carbohydrates | 9.4 g |
| Fiber | 0.8 g |
| Fat | 1.2 g |
| Cholesterol | 1.4 mg |
| Vitamin A | 38.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 2.5 mg |
| Folic Acid | 19.6 mcg |
| Calcium | 26.5 mg |
| Iron | 1.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 46.1 mg |
| Potassium | 89.3 mg |
| Zinc | 0.2 mg |
Outbrain