Asparagus are wonderful roasted, sautéed (especially with a pat of butter), braised or even puréed in soups — but they’re also delicious raw!
Here raw asparagus are shaved in delicate ribbons and served with crusty bread slices, topped with fresh goat cheese and chive-infused oil. The slightly crunchy, green-tasting asparagus are superb when prepared this way.
Best of all, the bruschette are assembled in minutes and make a dramatic hors d’oeuvre, appetizer or antipasto.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.