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Bruschetta and Asparagus with Lemon Sauce

Bruschetta and Asparagus with Lemon Sauce

Bruschetta and Asparagus with Lemon Sauce

This is my comfort food, my quick fix, my healthy snack, my yummy yet easy meal, oh! I could give it so many names. Bruschetta has got to be by far the easiest thing you can make, and it still promises a “mmmmm! delicious” response. Besides, it goes really well with some healthy asparagus on the side. Here’s how it all comes together:

Bruschetta

Ingredients

  • A loaf of Italian or French bread, sometimes even labeled as Bruschetta bread in stores. :p
  • 2 large vine tomatoes, chopped
  • 1/4 cup chopped onions
  • 2 cloves of garlic, finely chopped
  • 6 leaves of fresh basil, finely chopped (If you don’t have fresh basil, you can use 1/2 teaspoon of dried basil)
  • A pinch of dried oregano
  • A pinch of dried marjoram
  • A pinch of dried sage
  • A pinch of black pepper powder
  • 1 tablespoon of olive oil
  • Salt to taste

Preheat the oven to broiler.

Slice the loaf of bread into 1 inch pieces and spread them on a sheet pan.

Broil them in the oven on both sides. It should take 1-2 minutes to make them golden brown on both sides. After you take them out, brush them with some extra virgin olive oil.

In a skillet, heat the olive oil just a little and add the chopped garlic and onions. Saute for couple of minutes on medium heat.

Reduce the heat to low and add the chopped tomatoes and saute for 4-5 more minutes. If your tomatoes are real soft, this step will take just 2 minutes.

Now add all the herbs, black pepper and salt and toss it, so they are evenly distributed.

Take this off the heat and transfer into your serving bowl.

Spread as much of this as you want on your slices of bread and enjoy.

Note:  If you don’t have all the herbs individually, but have a Italian Seasonings mix it’s ok to use that as well.
A little bit of Parmesan cheese sprinkled on top tastes great too.

Asparagus with Lemon Sauce

Ingredients

  • A bunch of thin and firm asparagus
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice (freshly squeezed would be nice)
  • 1 teaspoon black pepper (freshly ground would be nice)
  • 1 teaspoon of lemon zest

Break the bottom thick parts of the asparagus. The way to do this is to let the asparagus snap where it naturally wants to.

Steam it in a steamer or boil it, which ever you prefer, until it’s softened a little.

Spread it on a platter and let it cool for a bit.

Combine all the other ingredients to make a sauce.

When the asparagus is cool enough to eat, spread the sauce on it. You can even garnish with a little bit of lemon zest.

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This entry was posted on March 11, 2009 by in Appetizers, Cuisine, Italian, Recipes, Vegetarian and tagged , , , , .

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