If you haven’t tried an asparagus crostini, let me be the first (or second) to encourage you to do so. The unexpected combination of a cold appetizer recipe is surprisingly delectable!
I was looking through older blog posts recently – updating them mostly. I stumbled across a few “toast” recipes – the spicy avocado toast and then the ceviche with avocado toast. In that second post, I apologized for sharing too many toast/crostini recipes in such a close proximity, but in reality – they’re my favorite!
The fun part about all of this particular appetizer recipe is that you can change the size of bread and take it from a small bite to a small meal! This cold asparagus appetizer with white bean puree is full of veggies, protein, and oodles of yum…
Cold Asparagus Appetizer
Asparagus appetizers are pretty common, but they’re usually wrapped in prosciutto or something similar (just like my prosciutto wrapped broccoli).
That is a tasty combination, but it hides the flavor of the green veggie spears in my fresh produce-loving opinion. And they’re just so good! You can make the parts of this dish ahead of time – at least a few hours, which makes it all even easier.
For flavor and for visual appeal, I recommend using smaller, thinner stalks for these asparagus crostini. The bigger stalks tend to be stringy and lack that tasty flavor. NO need to start off your evening with that!
This is a great spring recipe as asparagus is in season roughly February to June!
The finishing touch to this cold asparagus appetizer is the extra virgin olive oil and flaked sea salt. I never used to understand the point of “finishing” oil and flaked salt, but now I can’t imagine my kitchen with them. Anytime I’m dressing a salad or topping veggies/grain with olive oil, I use my nice olive oil.
I’m on a bit of a run with the Lucini olive oils from California, but whatever good olive oil you have will do. Just make sure it’s THAT good. And then the salt adds a depth of flavor without just salting the whole. It make each part of the bite taste just a little different!
Recipes with Chickpeas
Chickpeas are really common, but how many recipes do we really know about with them? I usually can’t think of many.
This spinach pasta salad also uses them for some good protein in a veggie-packed dish.
Cold Asparagus Crostini Appetizer
- 1 cup canned chickpeas or white cannellini beans rinsed and drained
- 2 tablespoons toasted sesame oil
- 1 teaspoon chopped fresh chives
- ¼ teaspoon fine sea salt
- ¼ teaspoon dried tarragon
- 10 slices baguette toasted
- 20 thin sprigs asparagus roasted
- Extra virgin olive oil for garnish
- Flaked sea salt for garnish
- Add the chickpeas or beans, sesame oil, chives, fine salt, and tarragon to a medium bowl. Use a fork to mash all ingredients until spreadable, but slightly chunky.
- Top each slice of baguette with an equal amount of bean spread. Cut each sprig of asparagus in two, arrange two sprigs (four pieces) over each crostini.
- Drizzle with olive oil and sprinkle with flaked salt before serving.