Spring Brunch Bruschetta

• 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
• 2 teaspoons plus 1 tablespoon olive oil, divided
• 1 French bread baguette (10-1/2 ounces), cut into 1/2-inch slices
• 1 garlic clove, peeled and halved
• 4 large eggs
• 1 tablespoon 2% milk
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 2 tablespoons butter
• 1/4 cup Manchego cheese, grated, divided
• Caviar, capers
• paprika

1. Place asparagus in an ungreased 15x10x1-in. baking pan; drizzle with 2 teaspoons oil. Bake, uncovered, at 400u0b0 for 20-25 minutes or until crisp-tender, stirring occasionally.
2. Brush baguette slices with remaining oil. Place on ungreased
3. . Bake at 400u0b0 for 6-8 minutes or until toasted. Rub garlic clove over each slice; discard garlic.
4. In a small bowl, whisk the eggs, milk, pepper and salt. In a large skillet, melt butter over medium-high heat. Add egg mixture; cook and stir until almost set. Stir in asparagus and 2 tablespoons cheese. Cook and stir until completely set.
5. Spoon egg mixture over baguette slices; sprinkle with remaining cheese. Garnish with caviar, capers and/or paprika. Serve immediately.

fresh asparagus, olive oil, bread, garlic, eggs, milk, pepper, salt, butter, manchego cheese, capers, paprika

Taken from www.tasteofhome.com/recipes/spring-brunch-bruschetta/ (may not work)