Asparagus Bruschetta
by Tarla Dalal
Added to 3 cookbooks
This recipe has been viewed 14412 times
Some ingredients like asparagus and parsley are rarely used in indian cuisine, so making interesting sandwiches like the asparagus bruschetta would ensure that such healthy greens are included in our diet—and in a tasty way too. Flavoured simply with paprika, this open sandwich brings scents of italy to your dining table. !
Method- Mix together the butter and parsley and apply the mixture on one side of each of the 4 slices.
- Bake in a pre-heated oven at 180°c (350°f) for 2 minutes till each is lightly toasted.
- Arrange 6 asparagus spears on each slice, top with the grated cheese and paprika and bake in a pre-heated oven at 180°c (350°f) for 3 to 4 minutes till the cheese melts.
- Serve immediately.
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Accompaniments
Nutrient values per bruschetta
| Energy | 57 cal |
| Protein | 2.6 g |
| Carbohydrates | 9.4 g |
| Fiber | 0.8 g |
| Fat | 1.2 g |
| Cholesterol | 1.4 mg |
| Vitamin A | 38.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 2.5 mg |
| Folic Acid | 19.6 mcg |
| Calcium | 26.5 mg |
| Iron | 1.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 46.1 mg |
| Potassium | 89.3 mg |
| Zinc | 0.2 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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