Asparagus Almond Crostini With Fennel Frond Gremolata – Act One Art

Name: Asparagus Almond Crostini With Fennel Frond Gremolata – Act One Art
Ingredients: 1 small bulb of fennel (reserve fronds for gremolata); 3-4 radishes; 6 or 7 spears of asparagus; Small handful of sliced almonds; Salt/pepper to taste; Olive oil; Juice from 1/2 of a small lemon; 2 tablespoons finely chopped fennel fronds; Zest of 1 small lemon; 1 small garlic clove, finely minced; 6-10 slices of your favorite gluten-free bread (amount of slices depends on the size of the bread); Smoked sea salt or other flaky sea salt

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Fennel takes on such an amazing flavor when it’s roasted as the licorice flavors mellow and caramelize. For these crostini, pair it with spicy radishes and earthy asparagus to create a tangle of...

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Ingredients

1 small bulb of fennel (reserve fronds for gremolata)
3-4 radishes
6 or 7 spears of asparagus
Small handful of sliced almonds
Salt/pepper to taste
Olive oil
Juice from 1/2 of a small lemon
2 tablespoons finely chopped fennel fronds
Zest of 1 small lemon
1 small garlic clove, finely minced
6-10 slices of your favorite gluten-free bread (amount of slices depends on the size of the bread)
Smoked sea salt or other flaky sea salt