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Asparagus Bruschetta

Asparagus Bruschetta

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Elaine Sweet

For a light bite, Elaine Sweet created these pretty appetizers. I really like asparagus, so Im always trying it in different things, says the Dallas, Texas reader. 'This is a delicious twist on traditional bruschetta.'

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



  1. In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
  2. In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with blue cheese.
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Cooking from the Hip

I've made this several times... First time I was worried that the kids would not like it so I got them involved with making it.... They LOVED it and so did my wife and I. Wasnt sure if it was just the fact that they helped or not so wife made it for a outting that we had and they TORE IT UP!!! Great healthy AND delicious!!!! 5 stars!!!!


This was four stars as is and five with a few add-ins. Absolutely delicious. I used Feta cheese instead of blue-thats what I had on hand and I added in some fresh parsley with the basil. It def needs more salt than specified and I added a few dashes of paprika for some mild heat and a sprinkle of sugar. Cannot wait to make for some company.


Amazing. Don't forget the lime juice and zest. It really makes this pop. I catered a holiday party with this and the double tomato bruschetta and they were a total hit