Roasted Asparagus and Parmesan Crostini – Appetizer Recipe

• Preheat the oven to 500F.

For the butter:

• Add the butter, one tablespoon of olive oil, and the garlic cloves to a small pan.
• Place the pan over medium heat until the butter is melted, and then turn the heat down to low.
• Keep on low heat while you continue with the rest of the recipe.

For the pine nuts:

• Pour the pine nuts into a small pan over medium heat.
• Let them cook for 2 to 3 minutes, stirring frequently. Be sure to watch them carefully because they can burn quickly.
• Immediately remove them from the pan, and place them in a bowl to cool.

For the asparagus:

• Trim the tough ends off of the asparagus and discard.
• Cut the asparagus into 1" pieces, and place on a baking sheet.
• Drizzle with one tablespoon of the olive oil followed by the salt and pepper.
• Toss to combine, and place the pan in the oven for 3 to 5 minutes or until the asparagus are tender.
• Remove from the oven, and set aside to cool.

To prepare the baguette:

• Turn the oven up to broil.
• Slice the baguette into rounds, and arrange on a foil or Parchment lined baking sheet.
• Remove the garlic cloves from the butter and pour the butter through a strainer to remove any small pieces.
• Liberally brush the garlic butter over each piece of bread followed by a little Parmesan cheese.
• Place the pan in the oven about six inches under the broiler.
• Cook for one to two minutes or until the edges of the bread just begin to turn golden brown.
• Remove the pan from the oven, and set aside to cool for a minute or two.

To assemble the crostini:

• Arrange the pieces of bread on a serving platter.
• Top each piece of bread with a few pieces of asparagus followed by some pine nuts, green onion, and extra Parmesan cheese!