Asiago Bruschetta Roasted Asparagus
Asiago Bruschetta Roasted Asparagus, with tomatoes, garlic, onions, and asiago cheese, makes a healthy gourmet side dish that can be on the table in 15 minutes and is perfect for brunch, or a weeknight or holiday dinner.
- 1 pound fresh asparagus washed and trimmed
- salt and pepper to taste
- 2 tablespoons olive oil
- 3 Roma tomatoes diced
- 2 garlic cloves minced
- 1/2 onion diced
- 6 fresh basil leaves chopped
- 1/2 cup shredded asiago cheese
Preheat oven to 400 degrees F.
Place asparagus on a baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil.
To make the bruschetta, in a small bowl stir together the chopped tomatoes, garlic, onions, and basil leaves with a teaspoon of olive oil.
Top the asparagus with the bruschetta, placing it in the middle of the stalks.
Sprinkle shredded asiago cheese over the top. Drizzle with a little olive oil, if needed.
Bake in the oven about 10 minutes until the asparagus is tender and the cheese is melted.
Serve the Asiago Bruschetta Roasted Asparagus while hot. Enjoy!
Calories: 100kcal | Carbohydrates: 6g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 137mg | Potassium: 247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 916IU | Vitamin C: 9mg | Calcium: 124mg | Iron: 2mg