Roasted asparagus crostini with lemon cream cheese

I love this recipe, too. It currently ranks as the best one I have made, and I have tried quite a few recipes over the years. The combination of the caramelized leeks, the sherry, and the creamy cheeses is divine.

This is a bit of work to do, but I think you will agree that it is worth the effort. For more recipes from this cookbook, click here.

Ingredients:

2 baguettes, cut into circles and toasted if desired

Olive oil, to drizzle

1 lb asparagus, tough skins peeled

Sea salt, to taste

1/2 teaspoon pepper

4 oz cream cheese

1/2-1 preserved lemon, deseeded and finely chopped

1/4 teaspoon ground coriander seed

1/4 teaspoon ground cumin seed

1 teaspoon lemon or lime juice

Chilli powder to garnish

Heat the oven to 425 F.

Roast the asparagus on a baking sheet lined with parchment paper, drizzled with olive oil, and sprinkled with salt and pepper until golden around the tips and edges. Remove and cool.

While the asparagus is roasting, mix the cream cheese, preserved lemons, coriander, cumin, salt, pepper and lime juice. Taste and adjust for salt and tartness. The cheese should be beautifully balanced with a bold tart flavour.

Assemble the crostini by layering some cream cheese on the baguette slice, not too much, or you will overwhelm the asparagus. Top it with asparagus cut to size. Sprinkle some chilli powder for a hint of heat and garnish.

Serve immediately before the bread gets soggy.