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ROASTED ASPARAGUS BRUSCHETTA

loaf of Tuscan bread
olive oil
garlic clove
24 green asparagus spears
balsamic vinegar
salt, pepper, to taste
Parmigiano cheese
truffle oil

Roast asparagus in preheated oven with drizzle of olive oil. Chop
asapragus, reserving the tips. Toss with balsamic, salt and pepper.
Heat grill. Slice bread. Place bread on grill and rub bread with
garlic clove. Onto the grilled bread layer parmeasan shavings,
chopped asparagus and one aspargus spear. Drizzle with truffle oil
and serve.

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