Asiago Bruschetta Roasted Asparagus

• Vegetarian
• Gluten free

• Produce

  • 1 lb Asparagus, fresh
  • 6 Basil, fresh leaves
  • 2 Garlic cloves
  • 1/2 Onion
  • 3 Roma tomatoes

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Asiago cheese

Found on flavormosaic.com

Description

Ingredients

• 1 pound fresh asparagus, washed and trimmed
• salt and pepper to taste
• 2 tablespoons olive oil
• 3 Roma tomatoes, diced
• 2 garlic cloves, minced
• ½ onion, diced
• 6 fresh basil leaves, chopped
• ½ cup shredded asiago cheese

Directions

• Preheat oven to 400 degrees F.
• Place asparagus on a baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil.
• To make the bruschetta, in a small bowl stir together the chopped tomatoes, garlic, onions, and basil leaves with a teaspoon of olive oil.
• Top the asparagus with the bruschetta, placing it in the middle of the stalks.
• Sprinkle shredded asiago cheese over the top. Drizzle with a little olive oil, if needed.
• Bake in the oven about 10 minutes until the asparagus is tender and the cheese is melted.
• Serve the Asiago Bruschetta Roasted Asparagus while hot. Enjoy!