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Becky Harris
Crostini with asparagus and cheese curls
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Ingredients
Directions
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Peel the asparagus and cut a piece from the bottom. Cook them with salt in 8-10 minutes until al dente. Drain them, rinse cold water and let them drain well.
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Roast the slices of bread in a toaster, hot grill pan or golden brown under a hot oven grill.
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Brush them with olive oil mixed with garlic. Distribute arugula or lamb's lettuce on it.
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Halve the asparagus and put them, with the heads to one side, on the slices of bread. Grind pepper and put cheese curls on it.
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Nutrition
295Calories
Sodium0% DV0g
Fat22% DV14g
Protein22% DV11g
Carbs10% DV30g
Fiber0% DV0g
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