Asparagus or pea crostini

By Rodney Bowers
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This is sure to be a crowd-pleaser!



  • 1 Boulart ciabatta cut into 6 millimeter rounds and toasted or grilled into crostini
  • 1/2 cup good ricotta or mascarpone
  • 1 cup of peas or asparagus slice into fine rounds
  • 1 tablespoon butter
  • 1 shallot finely minced
  • 1 tablespoon finely sliced flat leaf parsley
  • Squeeze of lemon wedge
  • 1/2 teaspoon water if needed
  • Salt and pepper to taste
  • Olive oil to drizzle


  1. In a skillet on medium high heat add the butter and shallots and cook until soft.  
  2. Add the peas or asparagus and cook until soft as well.
  3. Remove from heat and add the parsley and lemon.  
  4. Toss, season and set aside.
  5. Warm the crostini and smear with cheese.
  6. Top with pea mixture and drizzle with olive oil before serving.


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