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Asparagus Bruschetta

This roasted asparagus is topped with fresh basil and sliced tomatoes. You can serve it as an appetizer or side dish.


  • 1 pound of thick asparagus
  • olive oil spray
  • 2 cloves of garlic, peeled and sliced
  • 1/4 cup sliced red onion
  • 2 tablespoons fresh basil, chopped
  • 1 tomato, cored and cut in small wedges
  • red wine vinegar
  • balsamic vinegar
  • black pepper to taste


  • Slice the asparagus in half lengthwise.
  • Place it on a nonstick pan that is lightly sprayed or rubbed with olive oil.
  • Spray the asparagus lightly.
  • Top the asparagus with sliced garlic and onions.
  • Roast all together on the pan for about 20 minutes or until the onions and garlic are a light brown and the asparagus is crisp tender.
  • Top the asparagus with the vinegars, basil, and tomato. Serve immediately.

Chef’s Tips:
Serve as a side dish or warm salad on a salad plate.

To serve as an appetizer place on a platter and served with toasted French bread slices or whole grain crackers.

DISCLAIMER: These statements have not been evaluated by the FDA. The information is for informational purposes and is not intended to treat, diagnose or cure any illness. Consult a physician before taking any action.

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