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Asparagus & Morel Crostini

by jfaubert on May 29th, 2012

Spring is about new growth. Early spring means asparagus season. Here is a (fairly) recent recipe I did for a LEAF newsletter. If you can find fresh morels, they are your best choice. If not, you can always use dried – just make sure to wash out the dirt.

Asparagus & Morel Crostini

Makes 4


4 slices baguette – cut about 1 cm thick

8 spears asparagus – cut into 1.5 cm pieces

8 morel mushrooms – cleaned, cut in 1/2

3 tbsp creamy goat cheese

¼ tsp lemon zest

1 small clove garlic

2 tbsp extra virgin oil – olive or canola

Salt and pepper to taste

Cut baguette on the diagonal about 1 cm thick. In a pan, warm 1 tbsp oil over medium low heat. Cut clove of garlic in half and rub over slices of baguette. When oil is warm, place baguette into pan and toast until golden brown. Reserve. In a small bowl, mix goats cheese and lemon zest. Spread ¼ mixture over each slice toasted baguette.

Add remainder of oil to pan and add cleaned morels. Cook until softened, then add asparagus pieces and cook until tender –about a minute. Season with salt and pepper. Place asparagus & morel mixture on top of crostini. Garnish with lemon zest and fresh thyme. Drizzle with a good olive or canola oil.

Serve as a canapé or with a small salad as a first course.

From → fork, recipes

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