Asparagus Bruschetta

1. Steam asparagus for 3 minutes, immediately plunge into icewater.

2. When cool, drain well, pat dry with paper towels.

3. Cut asparagus in half diagonally.

4. Place in a medium size bowl.

5. Drizzle with oil, then sprinkle with salt and pepper.

6. Mix well.

7. In a small bowl, stir cheese with herbs.

8. Spread over baguette slices.

9. Top each with asparagus spears.

10. Garnish with lemon zest.

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Nutrient	Quantity
Total fats	28.7863 g
Protein	21.5659 g
Carbohydrates	7.4602 g
Energy	372.3872 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3012 g
Water	148.0626 g
Aspartic acid	1.9251 g
Calcium, Ca	421.6412 mg
Lutein + zeaxanthin	2.6105 g
Fiber, total dietary	1.3083 g
Fatty acids, total saturated 22:0	0.0058 g
Carotene, beta	63.1625 g
Niacin	0.3621 mg
Vitamin A, RAE	258.0682 g
Arginine	1.2031 g
Riboflavin	0.3936 mg
Tocopherol, beta	0.0049 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.014 g
Glutamic acid	4.6189 g
Sodium, Na	161.575 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0467 g
Total lipid (fat)	28.7863 g
Manganese, Mn	0.2757 mg
Fructose	0.0013 g
Proline	2.014 g
Fatty acids, total saturated 16:0	8.0805 g
Fatty acids, total saturated 8:0	0.2219 g
Sucrose	0.0001 g
Choline, total	32.6285 mg
Sugars, total	0.5059 g
Serine	1.0938 g
Fatty acids, total saturated 10:0	0.4261 g
Fatty acids, total saturated 18:0	2.4759 g
Vitamin B-6	0.1087 mg
Selenium, Se	26.9982 g
Ash	2.2701 g
Vitamin D	18.6 IU
Fatty acids, total saturated 18:1 undifferentiated	8.5565 g
Pantothenic acid	0.447 mg
Phenylalanine	1.0655 g
Copper, Cu	0.0877 mg
Betaine	0.0557 mg
Thiamin	0.0381 mg
Retinol	217.62 g
Methionine	0.5312 g
Iron, Fe	2.8176 mg
Carbohydrate, by difference	7.4602 g
Phosphorus, P	305.0485 mg
Folate, total	40.3727 g
Tocopherol, gamma	0.0751 mg
Fatty acids, total saturated 4:0	1.0676 g
Lycopene	0.115 g
Alanine	0.9608 g
Cholesterol	94.86 mg
Valine	1.3182 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.9603 g
Glycine	0.5782 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	2.5379 g
Zinc, Zn	2.3508 mg
Isoleucine	1.1207 g
Fatty acids, total saturated 12:0	0.2944 g
Fatty acids, total polyunsaturated	1.2627 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0056 g
Leucine	2.3191 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	1524.0792 IU
Folate, DFE	40.3727 g
Tryptophan	0.2414 g
Vitamin C, total ascorbic acid	2.2743 mg
Phytosterols	12.184 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.0186 g
Fatty acids, total saturated 6:0	0.1731 g
Tyrosine	1.1152 g
Vitamin B-12	0.6324 g
Vitamin K (phylloquinone)	5.6963 g
Fatty acids, total saturated	16.0908 g
Histidine	0.8659 g
Fatty acids, total monounsaturated	10.0379 g
Threonine	0.9861 g
Folate, food	40.3727 g
Fatty acids, total polyunsaturated 17:0	0.001 g
Vitamin D (D2 + D3)	0.372 g
Cryptoxanthin, beta	0.1438 g
Vitamin D3 (cholecalciferol)	0.372 g
Vitamin E (alpha-tocopherol)	0.8564 mg
Magnesium, Mg	32.2162 mg
Lysine	2.5142 g
Potassium, K	281.3047 mg
Cystine	0.1911 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0 teaspoon	0	0	0
Olive oil	1 teaspoon	39.78	0	4.5
Baguette	18	0	0	0
Asparagus	18	0	0	0
Ricotta cheese	0.75 cup	323.64	5.6544	24.1428
Lemon zest	3 tablespoons	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
mint	3 tablespoons	7.524	1.4381	0.1248