Roasted Asparagus Bruschetta

Looking to make a bright and healthy side dish for your next dinner? You must try this Roasted Asparagus topped with Bruschetta. This recipe requires fresh wholesome ingredients and only 15 minutes to make. It is dairy free, gluten free, and vegan. 

I just can’t get enough of these delicious summertime veggies! I love eating vegetables raw but one of my go-to ways to prepare them is to roast them. Not only is it very quick to do but also very easy. 

Have you ever trimmed asparagus before? It is very quick and easy to do and does not require any use of a knife. You will notice that the ends of the asparagus are very tough and woody. Even when you cook the entire asparagus without removing the ends it still is very hard and not appetizing to eat. So to avoid eating the tough ends simply remove the ends of the asparagus by snapping them off using your hands. To do so I grab the ends of the asparagus and slightly bend it until the hard end naturally snaps. 

How perfectly roast your asparagus is actually very quick and easy. In a bowl toss your trimmed asparagus with olive oil, salt, chopped garlic, and salt. Place your asparagus on a baking sheet and arrange them so they are laying out flat. Roast your asparagus at 425 degrees fahrenheit (218 C) for 10-12 minutes if they are thin asparagus and 15-20 minutes for very thick asparagus. To test to see if your asparagus is cooked through simply use a fork to test it. If the fork pierced all the way through easily then it is completely cooked. 

While the asparagus is roasting your will prepare your bruschetta. Combine the chopped tomatoes, red onion, garlic powder, olive oil, balsamic vinegar, and basil together and mix. Arrange your asparagus on a plate or  platter and top with the bruschetta mixture. Garnish with additional chopped basil and pine nuts. 

This Roasted Asparagus topped with Bruschetta is:

Quick 

Easy 

Refreshing

Healthy

Savory

Delicious 

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it. 

Make it Your Own

  • Are you gluten free? This Roasted Asparagus Bruschetta is the perfect gluten free side dish.
  • Don’t like a lot of garlic? Do not add the fresh chopped garlic to your asparagus before roasting.
  • Have leftover bruschetta? Toast bread and top it with the leftover bruschetta mixture.

Roasted Asparagus Bruchetta

  • Servings: 3-4
  • Difficulty: easy
  • Print

Looking to make a bright and healthy side dish for your next dinner? You must try this Roasted Asparagus topped with Bruschetta. This recipe requires fresh wholesome ingredients and only 15 minutes to make. It is dairy free, gluten free, and vegan.


Ingredients

  • 1 bunch of thin asparagus, trimmed
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 2 cloves of garlic, chopped finely
  • 1 tsp garlic powder
  • 1 roma tomato, chopped
  • 1 container of cherry tomatoes, chopped
  • 1 tsp balsamic vinegar
  • ¼ cup fresh basil, chopped finely
  • ¼ cup red onion, chopped
  • ¼ cup pine nuts, garnish (optional)

Directions

  1. Preheat your oven to 425 degrees fahrenheit (218 C).
  2. In a large bowl combine asparagus, 1 tsp of oil, chopped garlic, salt and toss.
  3. Arrange asparagus on a baking sheet evenly and bake for 10-12 minutes or until they are cooked through, depending on the thickness of the asparagus.
  4. In a medium bowl combine the rest of the ingredients into a bowl and mix. This will make the bruschetta mixture.
  5. Top the roasted asparagus with the bruschetta mixture and serve immediately.
  6. Leftovers will last until the next day wrapped up. Save any longer and the asparagus becomes really soggy.

3 replies to “Roasted Asparagus Bruschetta

      1. I’ll have to make it like this. I usually make asparagus but the same way every time, roasted with salt, pepper and red pepper flakes. Thanks for sharing, this is giving me tons of inspiration!

        Like

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