Asparagus & Morel Crostini
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.
Landwaterfork Food Inc. is a Ottawa, Ont. based catering, private chef service and sustainability consulting company, created by Justin Faubert, whose goal is to provide high quality, professional, personalized service for every client.
This recipe looks amazing! I am actually hosting a morel linky party at http://www.2sisters2cities.com/2012/05/fresh-produce-tuesday-morel-recipes as part of our Fresh Produce Tuesday series. I would love if you submitted this recipe!
-m