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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.
    4
    5 1 5 5
    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 date, pitted and chopped
    Grilled Asparagus, Gorgonzola, Walnut and Date Toast

    Grilled Asparagus, Gorgonzola, Walnut and Date Toast

    Rate this recipe
    1 Vote
    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

    • salt and freshly ground black pepper to taste
    • 4
      slices country-style loaf bread, toasted
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      SELECTED SIZES, SELECTED VARIETIES

      VILLAGGIO ITALIAN STYLE BUNS, BREADS OR COUNTRY HARVEST BREADS

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      VILLAGGIO ITALIAN STYLE BUNS, BREADS OR COUNTRY HARVEST BREADS

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      SELECTED SIZES, SELECTED VARIETIES

    • 1/3 cup
      (75 mL)
      gorgonzola cheese
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      DELI CUT,

      PIAVE STRAVECCHIO

      PIAVE STRAVECCHIO

      DELI CUT, or PRICES AS MARKED

    • 2 Tbsp.
      (30 mL)
      chopped walnuts
    • 4-5
      date, 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

    Legal Notice

    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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