Serve asparagus to a crowd without going broke. Showcase the bright-green grassy vegetable on a cushion of Rich Mushroom Sauce and toasted baguette. Lemon makes the sauce bright and raw cashews make it creamy and dairy-free. Perfect for Easter brunch, weddings, or other spring festivities. These sophisticated spring snacks cost just 43 cents each using organic ingredients. The whole recipe costs $11.92 for 24 slices, including the Rich Mushroom Sauce.
|Prep Time||15 minutes|
- 14 stalks asparagus
- 1/4 teaspoon olive oil or 2 teaspoons water
- 1 medium whole-wheat baguette
- 1 recipe Rich Mushroom Sauce
- 2 teaspoons lemon zest zest from 2 lemons
- Snap woody stems off bottom of each asparagus stalk and save for broth if desired. Cut tender stalks into bite-sized pieces. Heat oil in a large skillet over medium heat. Cook asparagus until fragrant, bright green, and crisp-tender, about four minutes.
- Slice baguette into 28 slices, reserving ends for bread crumbs if desired. Toast until golden brown.
- Spread each piece of toasted bread with a tablespoon of Rich Mushroom Sauce, asparagus, and lemon zest. Best served immediately.
Tips and Notes
- Make-ahead tips. You can make the sauce several days before you need it, cook the asparagus the day before, and toast the bread and zest the lemons a few hours ahead. For ideal crispness, assemble crostini within an hour of serving.
- Baguette alternatives. Of course, you can use crackers or another toasted bread if you prefer, such as my Good Bread-Machine Bread. Choose gluten-free bread to make this a gluten-free appetizer.