Grilled Asparagus Bruschetta Recipe
Grilled asparagus is especially delicious when the tips get toasty and charred but the spears retain a crisp snap. Chopped into bite-size pieces and mixed with toasted pine nuts and salty pecorino cheese, it makes an excellent topping for bruschetta.
Special equipment: You will need a pastry brush.
This recipe was featured as part of our story on Bruschetta, the Fancy Toast for Parties.
For the bread:
- 8 ounces crusty Italian bread, cut crosswise into 1/2-inch-thick slices
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 medium garlic clove
For the topping:
- 1 pound asparagus, ends trimmed
- 1 tablespoon plus 1 teaspoon olive oil
- 1/3 cup toasted pine nuts
- 1/8 teaspoon kosher salt, plus more for seasoning the asparagus
- 1/8 teaspoon freshly ground black pepper, plus more for seasoning the asparagus
- 20 thinly shaved strips Pecorino Romano cheese (about 1 ounce)
- Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
- Meanwhile, arrange the bread slices in a single layer on a baking sheet. Using 1 tablespoon of the oil, very lightly brush the tops of the bread with the oil. Flip the slices over and brush with the remaining 1 tablespoon oil. Generously season one side only with salt and pepper.
- Place the bread on the grill (reserve the baking sheet) and cook until grill marks appear and the bread is toasted and crisp, about 2 to 3 minutes per side.
- Return the grilled bread to the reserved baking sheet seasoned-side up and rub the seasoned sides with the garlic clove. Set aside while you prepare the topping.
For the topping:
- Place the asparagus on a baking sheet and drizzle with 1 tablespoon of the olive oil. Season generously with salt and pepper and toss to coat.
- With the grill still at medium heat, place the asparagus on it and cook, turning occasionally, until the spears are crisp-tender and grill marks have appeared, about 4 minutes.
- Remove the asparagus to a cutting board. When cool enough to handle, cut into 1-inch pieces and place in a medium bowl. Add the pine nuts, measured salt and pepper, and remaining 1 teaspoon oil. Toss until evenly combined.
- To serve, divide the asparagus mixture evenly among the bread pieces and top with the cheese slices. Cut the bruschetta into pieces if desired and serve.