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Asparagus Bruschetta Extravaganza

Makes 2 dozen bruschetta


1 lb thin asparagus

1 dozen cremini mushrooms, chopped

1 tbsp fresh lemon juice

2 cloves garlic, minced

¼ tsp thyme Salt and pepper, to taste

2 Tbsp olive oil

One French baguette, sliced, drizzled with olive oil, and sprinkled with salt, pepper, paprika, and granulated garlic, to taste

5 oz. goat cheese, ricotta, or avocado

Honey, if desired

½ lb thinly sliced prosciutto

Shaved Parmesan cheese


Cut off about 1 inch of the bottom end of each asparagus spear. Toss asparagus, mushrooms, lemon juice, garlic, thyme, olive oil, salt, and pepper together in medium-sized bowl then transfer to a skillet and sauté for 2 minutes. Remove from heat and strain.

Drizzle olive oil on toasted baguette slices. Spread goat cheese, ricotta, or avocado on toast, drizzle with honey if desired and top with asparagus, sliced prosciutto, and shaved Parmesan.

Adobe Stock photo

Hudson Valley Restaurant Week is back this April 8-21!