Asparagus, Spring Garlic, Mushroom and Mint Bruschetta
 
 
A quick sauté of spring asparagus, garlic and mushrooms touched with a kick of mint on a toasted baguette.
Author:
Recipe type: Appetizer
Ingredients
  • ½ baguette
  • 6-7 sprigs of asparagus
  • 4-5 medium to large cremini mushrooms
  • 4 spring garlic stems (or 2-3 garlic cloves)
  • ⅓ cup mint leaves
  • 2 Tablespoons butter
  • 1-2 Tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees or the broiler to low (you can do high broil to make your toast but keep an eye on it constantly. The difference between nicely browned and burnt takes about 2 seconds....seriously. Go ahead and turn it down to low broil if you have that setting on your oven. I do this in batches using a toaster oven.
  2. Slice the baguette into thin ¼-inch slices and spread out onto a sheet pan.
  3. Prep the garlic: Remove the root end and about a half inch of the green tops of all the garlic stems. Remove the white bulb of one garlic stalk and set aside. Add its greens to the rest of the stems. Cut the remaining stems into small slices, then run the knife through the pile so that you have a small dice.
  4. Prep the asparagus: Remove the tough end, usually at least an inch off the bottom. Cut stalks into small slices, then run the knife through the pile to create a small dice.
  5. Prep the mushrooms: wipe any dirt off with a wet paper towel and cut off the stem. Set the mushrooms flat on the cutting board. Slice through the center like a hamburger roll, then holding it together, slice in about 3 slices, then three times the other direction until you have a small dice of mushrooms. Run your knife through one more time so that the pieces are similar in size to the asparagus.
  6. Prep the mint: Pull out the smallest leaves and set aside. Put 4-5 mint leaves on top of one another and roll together lengthwise like a cigar. Starting at the point, slice into thin slices to create a chiffonade. Repeat with the remaining leaves.
  7. Heat the butter in a large fry pan over medium heat until it melts. Add the asparagus and stir the asparagus for about 2-3 minutes until it starts to turn bright green. Push the asparagus to the edges of the pan with a wooden spoon or silicone spatula to create a space in the center. Add the mushrooms and stir for a few minutes until covered in the butter, then stir together with the asparagus. Add the garlic.
  8. Continue to gently sauté for about 7-10 minutes until the asparagus is softened and the mushrooms are starting to brown. Remove from heat and add the mint. Stir to combine until mint begins to wilt.
Make the toast:
  1. Take your remaining garlic bulb, slice in half lengthwise. Rub the open side of the garlic against the bread slices. Drizzle or brush olive oil over each toast and broil or toast in an oven just until light brown.
  2. Remove from oven.
  3. Scoop a spoonful of the mushroom asparagus mixture onto each toast. Garnish a few of your bruschetta toasts with any small mint leaves you had set aside.
Recipe by FamilyandForks at https://www.familyandforks.com/spring-asparagus-garlic-mushroom-bruschetta-mint-rhubarb-mint-julep/