Name: Crostini with Roasted Garlic Pea Purée and Roasted Asparagus Andersen
Yield: Makes about 30 crostini
Ingredients: 1 head garlic, unpeeled; 2 tablespoons olive oil plus additional for brushing bread; 1 baguette, cut diagonally into 1/2-inch-thick slices; a 10-ounce package frozen peas, cooked and drained; 1 bunch thin asparagus (about 3/4 pound), trimmed and cut into 1 1/2-inch pieces; 2 tablespoons sesame seeds

Recipe information

Yield
Makes about 30 crostini

Ingredients

1 head garlic, unpeeled

2 tablespoons olive oil plus additional for brushing bread

1 baguette, cut diagonally into 1/2-inch-thick slices

a 10-ounce package frozen peas, cooked and drained

1 bunch thin asparagus (about 3/4 pound), trimmed and cut into 1 1/2-inch pieces

2 tablespoons sesame seeds

Preparation

Step 1
Preheat oven to 400°F.
Step 2
Cut 1/2-inch off top of garlic head and put head on sheet of foil. Drizzle 1 tablespoon oil over garlic and wrap tightly in foil. Roast garlic in middle of oven until very soft, 40 to 50 minutes, and cool.
Step 3
While garlic is cooling, arrange baguette slices in one layer on a large baking sheet and brush lightly on each side with additional oil. Bake slices in middle of oven until crisp and pale golden, 5 to 10 minutes, and transfer to rack.
Step 4
Squeeze roasted garlic from head into a food processor and add peas and salt and pepper to taste. Blend pea mixture until coarsely puréed. On baking sheet toss asparagus pieces with remaining tablespoon oil and sesame seeds and arrange in one layer. Roast asparagus in middle of oven, stirring occasionally, until tender and golden, about 10 minutes.
Step 5
Spread toasts with pea purée and divide asparagus among them.

TagsToast Sandwich Pea Bean and Legume Vegetable Asparagus Garlic Root Vegetable Starter Dinner Vegetarian Nut Free Dairy Free Roast Food Processor Gourmet

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes