May 29, 2010 Chef in the Market Demostration by:
Scott Ketterman, Simpatica
Roasted Asparagus Crostini with Mint and Juniper Grove Cheese
16 oz Asparagus, peeled
3T Olive Oil
2 Garlic Cloves, slivered
2 Calabrian Chiles (Substitute ½ tsp Chile Flake)
2T Parsley, chopped
1 T Mint, chopped
½ Lemon, juice of
2 t Salt (to taste)
½ t Black Pepper
3T Olive Oil
2 T Salt
For the Crostini
- Slice the bread into rounds about 1/8th of an inch thick. A sharp serrated knife will work best for this.
- Toss the rounds in a mixing bowl with the salt and olive oil to coat evenly. Place the Crostini in a single layer on a baking sheet and bake at 350° until they are golden brown.
- Should take about 5-7 minutes. Cool on the baking sheet. Crostini will keep for several days in an airtight container.
For the Asparagus:
- Break off the tough ends of the asparagus and, using a vegetable peeler, peel them starting just below the tip to the root end.
- Soak the asparagus in cold water for a few minutes to dislodge any sand or soil.
- Remove the asparagus and shake off any excess water.
- Toss them in a mixing bowl with the slivered garlic, olive oil, chiles, and salt.
- Place the asparagus on a baking sheet and bake at 350° until they are completely tender. This may take twenty minutes.
- When the asparagus are cooked, transfer them to a food processor and pulse them until they are the consistency of a chunky puree.
- Fold in the lemon juice, parsley, mint and black pepper.
- Refrigerate the mixture in a covered container until you’re ready to serve it.
Spread generous amounts of asparagus onto the crostinis and garnish each one with a shave of Juniper Grove Cheese. (A vegetable peeler works great for shaving the cheese)