Asparagus-Mushroom Crostini
Savory and bright appetizer toasts showcase fresh asparagus on a rich mushroom sauce. Perfect for a spring party or Easter brunch.
Servings Prep Time
28pieces 15minutes
Servings Prep Time
28pieces 15minutes
  1. 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.
  2. Slice baguette into 28 slices, reserving ends for bread crumbs if desired. Toast until golden brown.
  3. Spread each piece of toasted bread with a tablespoon of Rich Mushroom Sauce, asparagus, and lemon zest. Best served immediately.
Recipe Notes

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.