Roasted Pepper And Asparagus Crostini Recipe

Name: Roasted Pepper And Asparagus Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None red peppers, seeded and quartered; 2 None yellow peppers, seeded and quartered; 6 oz asparagus tips; 8 slices rye bread; 2 tbsp butter, softened; 2-3 cloves garlic, peeled and crushed; None None Dressing; 2 tsp Dijon mustard; 1/2 cup red wine vinegar; 2 tsp brown sugar; 2 tbsp thyme, chopped

Servings: persons

3 None red peppers, seeded and quartered
2 None yellow peppers, seeded and quartered
6 oz asparagus tips
8 slices rye bread
2 tbsp butter, softened
2-3 cloves garlic, peeled and crushed
None None Dressing
2 tsp Dijon mustard
1/2 cup red wine vinegar
2 tsp brown sugar
2 tbsp thyme, chopped

1
Preheat broiler to medium high. Place peppers skin-side up on broiler tray for 12 minutes or until skins are blackened, checking frequently. Place in a plastic food bag and leave until cool enough to handle. Peel off skins.
2
Half-fill a frying pan with water and bring to a boil. Add asparagus tips and simmer for 3-4 minutes until just tender. Meanwhile, lightly toast the rye bread. Mix together the butter and garlic and spread over toast. Top with peppers and asparagus tips.
3
For the dressing, place ingredients in a small bowl, season to taste and whisk with a fork. Drizzle over toasts and serve immediately.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 None red peppers, seeded and quartered, 2 None yellow peppers, seeded and quartered, 6 oz asparagus tips, 8 slices rye bread, and more.

Yes, Roasted Pepper And Asparagus Crostini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Pepper And Asparagus Crostini

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