Truffled Asparagus Crostini

• 24 (1-inch) slices French bread baguette
• 1 pound asparagus spears, trimmed
• 2 1/2 teaspoons truffle oil or extravirgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) grated Manchego cheese

1. Preheat broiler.
2. Arrange baguette slices in a single layer on a large baking sheet; broil 1 minute or until lightly browned. Remove from oven; turn over and broil 1 minute or until lightly browned. Remove from oven; cool on pan.
3. Fill a large skillet with water to a depth of 1 inch; bring to a boil over medium-high heat. Add asparagus; cook 2 minutes or until crisp-tender. Drain and plunge asparagus into ice water; drain. Chop asparagus to measure 2 cups. Place chopped asparagus in a bowl. Add oil, salt, and pepper; toss well to coat.
4. Top each bread slice with 1 rounded tablespoon asparagus mixture; place on a baking sheet. Sprinkle cheese evenly over crostini. Broil 1 minute or until cheese melts and begins to melt. Serve warm.

bread, truffle oil, salt, freshly ground black pepper, manchego cheese

Taken from www.myrecipes.com/recipe/truffled-asparagus-crostini (may not work)