Asparagus with Tomato Olive Bruschetta
Ingredients
- 1 lb asparagus, tough ends trimmed
- Water for blanching
- 10-12 oz cherry tomatoes, diced
- 1 small red onion, finely chopped
- 1/2 cup green olives, pitted and chopped
- 1 cup basil leaves, chopped
- 1/2 cup chopped fresh parsley
- Salt and pepper, as needed
- 1/4 teaspoon chili flakes
- 1/2 teaspoon sumac
- 3 tsp fresh lemon juice
- A generous drizzle of extra virgin olive oil
Preparation
In a large saucepan, bring 6-8 cups of water to a boil and have a large bowl of ice cold water ready.
When water reaches a rolling boil, add the trimmed asparagus and cook for 3 to 4 minutes until tender, then remove and transfer to ice water for 1 minute to stop cooking.
Drain the asparagus, pat dry with a paper towel, and set aside to cool or chill in the fridge until ready to serve.
To make the tomato bruschetta topping, in a mixing bowl, combine the diced tomatoes, red onion, lemon juice, chopped herbs, salt, pepper, chili flakes, sumac, and a generous drizzle of extra virgin olive oil; mix well and set aside to let flavors develop.
On a large platter, arrange the asparagus, top with the tomato mixture, add more herbs and olive oil if desired, and serve.
