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Cook al dente fresh asparagus spears in water with tarragon, basil, olive oil. Blanch asparagus. Chill. To serve, remove asparagus spears from marinade, cover with finely shredded Parmesan or Swiss cheese.
4 tomatoes, chopped
Mix all ingredients except last two. Slice bread; brush with olive oil and toast on both sides. Spoon on bruschetta or serve separately. (Additional ingredients can include caper and a dash of AI steak sauce).