by Caitlin Saniga
- 1 head garlic, unpeeled
- 2 tablespoons olive oil, divided, plus additional for brushing bread
- 1 baguette, cut diagonally into 1/2-inch-thick slices
- 10-ounce package frozen peas, cooked and drained
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon lemon zest, plus more for garnish
- 1 bunch thin asparagus (about 3/4 pound), trimmed and cut into 1 1/2-inch pieces
- 2 tablespoons toasted pine nuts
Preheat the oven to 400 degrees.
Cut off the top of garlic head to expose all of the cloves. Drizzle with 1 tablespoon olive oil and wrap tightly in foil. Roast garlic in middle of oven until very soft, 40 to 50 minutes, and cool.
While garlic is cooling, arrange baguette slices in one layer on a large baking sheet and brush lightly on each side with additional oil. Bake slices in middle of oven until crisp and pale golden, 5 to 10 minutes, and transfer to rack.
Squeeze roasted garlic from head into a food processor and add peas, Parmesan cheese, lemon zest and salt and pepper to taste. Blend pea mixture until coarsely pureed. On a parchment-lined baking sheet, toss asparagus pieces with remaining tablespoon oil and arrange in one layer. Roast asparagus in middle of oven, stirring occasionally, until tender and golden, about 10 minutes.
Spread toasts with pea purée and top with asparagus, pine nuts and lemon zest. Serve warm or at room temperature.
Recipe adapted from: Epicurious.com
*There are so many reasons to entertain in spring — the Kentucky Derby, Mother’s and Father’s Day, graduations, and so forth — that it’s nice to have simple, fresh bites on hand. This May, we’re offering veggie, meat and dessert crostini recipes, all of which can be found here.