Roasted asparagus crostini with lemon cream cheese

Updated: Feb 24

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 lemons, deseeded, and finely chopped

1/4 teaspoon ground coriander seed

1/4 teaspoon ground cumin seed

1 teaspoon lemon or lime juice

Chili powder, to garnish

Heat the oven to 425 F.

Roast the asparagus in 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, mic 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 flavor.

Assemble the crostini by layering some cream cheese on the baguette slice, not too much or you will overwhelm the asparagus, and topping with asparagus cut to size. Sprinkle some cchili powder for a hint of heat and as garnish.

Serve immediately before th bread gets soggy.

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