Spring Asparagus Bruschetta

Celebrate early season produce

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Sometimes all it takes is a new perspective to enjoy something really simple. This week, I found a beautiful bunch of pencil thin asparagus in my local grocery store. I couldn’t help but be inspired by its simplicity. I have been roasting it, tossing it into smoothies and nibbling on it raw. I’ve also used it in a loose interpretation of a bruschetta, which I have absolutely been loving as an appetizer. This morning I also made it with an egg for breakfast. I’ve been finding it’s quite versatile.

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(1) Note: Healing with Whole Foods, Paul Pitchford

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