Baked on the Bright Side

Asparagus with Garlic Crostini

August 12, 2011


Most people without food allergies make the assumption that the rest of us subsist on a bland and unexciting diet lacking in any gourmet experience. This is so untrue! Gluten-free does not mean flavor-free. Rudi’s breads take this idea to heart and I believe that my recipe especially showcases the gourmet potential of Rudi’s gluten-free bread. Time to prepare: 30 mins

4 slices Rudi’s Gluten-free Multigrain Bread

2 Tbls olive oil

1 clove garlic

Pinch sea salt

Olive oil

½ bunch asparagus (about 25 spears)

2 cloves garlic, sliced

2 eggs

Salt and black pepper to taste

Dash fresh lemon juice

½ – 1 ounce grated Manchego or Parmesan cheese (optional)

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Crush 1 clove garlic and salt together with a mortar and pestle.
  3. Muddle garlic with 2 Tbls olive oil in a small dish.
  4. Slice each piece of Rudi’s Gluten-free Multigrain Bread into three strips per piece.
  5. Arrange bread on a baking sheet and brush over with the garlic olive oil. Bake about 15 minutes or until very crisp.
  6. Wash and trim asparagus as needed. Heat 1 Tbls olive oil in a skillet over medium heat. Toss in sliced garlic and stir for a few seconds. Tumble asparagus and coat in oil and garlic.
  7. Move asparagus to one side of the skillet and crack both eggs carefully into the other side. It’s okay if the eggs run into the asparagus slightly. Sprinkle salt and pepper to taste over asparagus.
  8. Cover skillet and cook about 10 minutes, occasionally moving asparagus so they cook evenly. Asparagus should be just past their bright green stage when they’re done, so they’re still a bit crisp. The eggs should be sunny-side up with slightly runny yolks.
  9. When asparagus and eggs are done, sprinkle in lemon juice and scatter over with grated Manchego.

10.  Serve hot with garlic crostini on the side. This dish is especially good as a light dinner or appetizer.

Recipe by Adrienne Kerrigan

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