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Grilled Asparagus, Gorgonzola, Walnut and Date Toast https://www.metro.ca/userfiles/image/recipes/tartines-asperges-grillees-gorgonzola-noix-grenobles-et-dattes-10455.jpg PT10M PT05M PT15M
Trim tough ends of the asparagus and cut into pieces about the length of the pieces of toast.Heat 1 Tbsp. (15 mL) olive oil in a large skillet over medium-high heat.Add asparagus, salt and pepper and cook for 4-5 minutes, stirring occasionally. Remove from heat.Brush each piece of toast with the remaining olive oil.Top with cooked asparagus.Add crumbled gorgonzola, chopped walnuts and chopped dates and serve immediately.
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20-25 asparagus spears 2 Tbsp. (30 mL) extra virgin olive oil, divided salt and freshly ground black pepper to taste 4 slices country-style loaf bread, toasted 1/3 cup (75 mL) gorgonzola cheese 2 Tbsp. (30 mL) chopped walnuts 4-5 dates, pitted and chopped
Grilled Asparagus, Gorgonzola, Walnut and Date Toast

Grilled Asparagus, Gorgonzola, Walnut and Date Toast

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4
toasts
0:10
Preparation
0:05
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 20-25
    asparagus spears
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil, divided
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    1 L SELECTED VARIETIES



  • salt and freshly ground black pepper to taste
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    ASSORTED COLOUR SWEET PEPPERS

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    $4.99 ea.

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  • 4
    slices country-style loaf bread, toasted
  • 1/3 cup
    (75 mL)
    gorgonzola cheese
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    IRRESISTIBLES ORGANIC CHEESE

    IRRESISTIBLES ORGANIC CHEESE

    $5.49 ea.

    200 g SELECTED VARIETIES


    SAN DANIELE PROSCIUTTO OR MASTRO GENOA, CAMPESINO CHORIZO SALAMI AND GHIDETTI PROVOLONE CHEESE

    SAN DANIELE PROSCIUTTO OR MASTRO GENOA, CAMPESINO CHORIZO SALAMI AND GHIDETTI PROVOLONE CHEESE

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    DELI SLICED, 2.64/100 g


  • 2 Tbsp.
    (30 mL)
    chopped walnuts
  • 4-5
    dates, pitted and chopped
Imprimer ma sélection

Preparation

Trim tough ends of the asparagus and cut into pieces about the length of the pieces of toast.

Heat 1 Tbsp. (15 mL) olive oil in a large skillet over medium-high heat.

Add asparagus, salt and pepper and cook for 4-5 minutes, stirring occasionally. Remove from heat.

Brush each piece of toast with the remaining olive oil.

Top with cooked asparagus.

Add crumbled gorgonzola, chopped walnuts and chopped dates and serve immediately.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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