Recipe - Roasted Asparagus Crostini With Parmesan

1 pound Fresh asparagus, washed and
trimmed
One fourth cup Plus 2 tablespoons extra
virgin olive oil
Salt and pepper, to taste
1 Loaf goodquality baguette
cut into 3/4inch slices
1 Clove garlic, halved
1 tablespoon Balsamic vinegar
White truffle oil or another
favorite flavored olive oil
A piece of Parmesan, to
shave over asparagus

Preheat oven to 475 degrees F.

In a roasting pan toss the asparagus with 3 tablespoons olive oil until
coated. Spread asparagus out in a single layer, if possible. Roast
asparagus for 10 minutes until tender. Season with salt and pepper and set
aside.

Rub slices of bread with halved garlic and brush lightly with remaining
olive oil. Arrange bread slices on a baking sheet. Bake the bread until
lightly toasted about 6 to 8 minutes.

When asparagus has cooled sufficiently, cut the stalks on the diagonal into
2inch pieces. Arrange toasted bread on serving platter and top each slice
with asparagus pieces.

Drizzle asparagus with balsamic vinegar and truffle oil. Using a vegetable
peeler shave Parmesan over asparagus.

Yield: 4 to 6 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8855 Posted to
MCRecipe Digest V1 #556 by Angele Freeman jfreeman@netusa1.net on Apr 7,
1997