Treat the family to a bistro favorite with this roasted asparagus recipe. Our Roasted Asparagus Recipe for Bruschetta is a new take on a classic.
What You Need
Original recipe yields 16 servings
32 fresh asparagus spears (about 2 lb.), trimmed
2 Tbsp. olive oil, divided
1 loaf ciabatta bread (1 lb.), cut into 16 slices
1/3 cup PHILADELPHIA Cream Cheese Spread
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
3/4 cup loosely packed arugula
1 tsp. lemon zest
Add To Shopping List
Let's Make It
Heat oven to 425ºF.
Toss asparagus with 2 tsp. oil; spread onto rimmed baking sheet sprayed with cooking spray. Place bread slices in single layer on second baking sheet.
Bake asparagus and bread 8 min. or until asparagus is crisp-tender and bread is toasted, turning all pieces after 4 min.
Mix cream cheese spread, feta and 2 tsp. of the remaining oil until blended. Toss arugula with lemon zest and remaining oil.
Spread toast slices with cream cheese mixture; top with asparagus and arugula.
Prepare using PHILADELPHIA Garden Vegetable Cream Cheese Spread.
For more tender asparagus, bake an additional 2 to 3 min. before placing over the toast slices.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.