You need a wedge of parmigiano for this recipe.  That's good as you can save it and grate fresh cheese every time you need it. 

• 1 pound asparagus
• 1 1/2 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• 1 loaf good quality French or Italian bread
• 1 garlic clove, peeled and cut in half
• 1 wedge Parmigiano cheese (about a 4 - 6 ounce size) 
• 1 tablespoons white truffle oil
• 1 1/2 tablespoons balsamic vinegar or vincotto

Method

Preheat oven to 450° F.

Snap off the tough ends of the asparagus.  The vegetable will snap at exactly the right place with a popping sound that tells you that they enjoy making a snapping sound.  

Using a potato peeler, peel the bottom of the stalks, leaving the tips alone.  Line them up on them a baking sheet. Drizzle with oil and season lightly with salt and pepper. Roast on the middle level of a preheated 450°F oven for about 10 to 12 minutes or until the stalks are soft. 

Set aside to cool.  Turn oven up to broil and while you toast bread on both sides.  When bread is golden it is finished - Bruschetta should not be dark.  Rub the bread with the cut garlic.  Give a good hard rub-a-dub-dub while still warm. 

Slice asparagus on the diagonal, in about 1/2 to 3/4 inch slices. Arrange on bread slices.  Drizzle bread with the truffle oil and a dash of balsamic vinegar.  Lightly does it with both ingredients.

Grate cheese on the large holes of a cheese grater.  OR, use a mandoline to shave slices.  Or shave with a paring knife. Or shave with a potato peeler.  Whatever method you choose, arrange cheese artfully on top of the green, elegant asparagus. 

Contributor: Dee Bestis

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