Asparagus on Green Garlic Crostini

It’s spring! Everything is turning green … that means it’s time for my favorite spring vegetables. Like asparagus. And spinach. I’m in heaven whenever I can have fresh asparagus and spinach from the garden.

And this year I have one more wonderful thing to harvest from the “garden” … garlic. I snagged a couple clumps of garlic from my mom and dad’s garden and planted them in a pot to bring home. Now I have a big mess of delicious fresh garlic ready anytime I want them. I love that. I love garlic.

And I really, really love these little green toasts. Aren’t they pretty?

Asparagus on Green Garlic Crostini

Inspired by the Full Belly Sisters’ Green Grilled Cheese Sandwich

• 15 – 20 fresh asparagus spears
• 6 fresh cloves of garlic (the whole plant … complete with scapes … if you don’t have fresh garlic, you can substitute garlic cloves
• 2 cups packed full of fresh spinach leaves
• 1 avocado, peeled and pitted
• 1 oz light cream cheese
• French bread slices
• Freshly shredded parmesan cheese
• Pinon nuts (pine nuts)

Directions:

1. Wash the asparagus and set it on a baking sheet sprayed with cooking spray. Roast in the oven at 450 for about 5 – 7 minutes or until the asparagus is barely crisp tender (and still bright green). Chop into about 1 to 2 inch slices. Set aside.
2. Clean the garlic, chop off the roots and any bad peel, and toss it into a handi chopper or food processor with the fresh spinach leaves. Whir until it’s all chopped fine.
3. Mash the avocado in a bowl, then cream in the cream cheese to make a smooth blend.
4. Stir the chopped spinach & garlic into the avocado/cream cheese to make a wonderful luscious green paste.
5. Lightly toast the french bread slices, then spread each toast with a liberal amount of the pretty green creamy paste.
6. Arrange the asparagus on the toasts (I arranged them in a fan shape … not that you can really tell …), then sprinkle lightly with parmesan and a few pinon nuts.
7. Put the toasts on a baking sheet and bake at 450 for about 5 minutes or until the cheese is melted and the pinons are lightly toasted.
8. Serve immediately.

This recipe was shared at Newlyweds Recipe Linky, Tastetastic Thursdays, and Fit & Fabulous Fridays.

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