Recipe courtesy of Sara Moulton
4 to 6 servings



Preheat oven to 475 degrees F. In a roasting pan toss the asparagus with 3 tablespoons olive oil until coated. Spread asparagus out in a single layer, if possible. Roast asparagus for 10 minutes until tender. Season with salt and pepper and set aside. Rub slices of bread with halved garlic and brush lightly with remaining olive oil. Arrange bread slices on a baking sheet. Bake the bread until lightly toasted about 6 to 8 minutes. When asparagus has cooled sufficiently, cut the stalks on the diagaonal into 2-inch pieces. Arrange toasted bread on serving platter and top each slice with asparagus pieces. Drizzle asparagus with balsamic vinegar and truffle oil. Using a vegetable peeler shave Parmesan over asparagus.;


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