Roasted asparagus crostini with lemon cream cheese
Updated: Mar 5
I love this recipe too. It currently ranks as the best one I have made, and I have tried quite a few recipes over the years. the combination of the caramelized leeks, the sherry, and the combination of creamy cheeses is divine.
This is a bit of work to make, but I think you will agree, that it is worth the effort. For more recipes from this cookbook click here.
2 baguettes, cut into circles and toasted if desired
Olive oil, to drizzle
1 lb asparagus, tough skins peeled
Sea salt, to taste
1/2 teaspoon pepper
4 oz cream cheese
1/2-1 preserved lemon, deseeded, and finely chopped
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cumin seed
1 teaspoon lemon or lime juice
Chilli powder, to garnish
Heat the oven to 425 F.
Roast the asparagus on a lined baking sheet with a drizzle of olive oil and a sprinkling of salt and pepper till golden around the tips and edges. Remove and cool.
While the asparagus is roasting, mix the cream cheese, preserved lemons, coriander, cumin, salt, pepper and lime juice. Taste and adjust for salt and tartness. The cheese should be beautifully balanced with a bold tart flavour.
Assemble the crostini by layering some cream cheese on the baguette slice, not too much or you will overwhelm the asparagus, and top with asparagus cut to size. Sprinkle some chilli powder for a hint of heat and garnish.
Serve immediately before the bread gets soggy.