Asparagus Goat Cheese Crostini

Ever wonder what to do with those asparagus ends that are a little too tough to eat, but you would really like to use? Sure, you could make soup, but it's Summer! This recipe is the perfect fit for happy hour on the patio!

Asparagus Goat Cheese Crostini

Ingredients:
Asparagus Ends (the tough part) from 1 bunch (about 1 cup)
1 garlic clove
1/3 C Goat Cheese Crumbles
Baguette
Olive Oil
Salt and Pepper to taste

Heat your oven to 375. Place washed asparagus ends on a baking sheet and roast for about 20 minutes, or until ends are soft (stick a knife tip in one to check).

In a small food processor, add 1 whole clove of garlic, and cooked asparagus. Drizzle a little (less than a tablespoon) of Olive Oil, and a pinch of salt and pepper. Puree.  This will be a little stringy, it will not be totally smooth. Add in goat cheese and puree until blended (3-5 seconds is all it takes).

Spread goat cheese mix onto thinly sliced baguette slices and toast for about 10 minutes or until bread is golden brown around the edges. Makes about 24 slices.

Note: one bunch of asparagus ends makes about 1/3 cup when it's pureed. If you have less or more asparagus, use about equal amounts of goat cheese.

I think this would be great as a hot dip, for crackers or other veggies as well!! While untested, I would guess you would put in an oven proof dish and heat until goat cheese is creamy. Stir in Olive Oil 1/2 Tablespoon at a time to get desired consistency! Serve warm!