Recipe: Maggiano's Little Italy Asparagus and Lemon Bruschetta - 2 recipes

This isn't exactly what you are looking for but perhaps you could tweak this Mangianno's recipe. I found two very similar recipes that I am sending. One is from their executive chef. I hope this helps. Good luck cooking and please share your results with us here. :)

ASPARAGUS AND LEMON BRUSCHETTA
(copycat recipe - like Maggiano's Little Italy)
Source:Just like Restuarant recipes

5 bruschetta toast, prepared
5 tablespoons Cheese & Prosciutto Spread, (see recipe below)
2 ounces asparagus, cooked & sliced 1/4 inch
2 tablespoons Chive and Lemon Vinaigrette, (see recipe below)
5 pieces lemon zest

FOR THE CHEESE AND PROSCIUTTO SPREAD:
1/4 cup ricotta cheese
1 1/3 ounces cream cheese, room temperature
1 1/3 ounces mascarpone cheese
1/4 cup prosciutto, diced
1/4 teaspoon garlic puree
1/2 tablespoon lemon juice
pinch of salt & pepper

FOR THE CHIVE AND LEMON VINAIGRETTE:
1 1/2 tablespoons Karo corn syrup
4 tablespoons lemon juice
1 tablespoon chives, chopped
3/4 cup vegetable oil
pinch salt and pepper

TO MAKE THE VINAIGRETTE:
In a food processor, blend the corn syrup and the lemon juice for 1 minutes. Turn blender on high speed and slowly pour vegetable oil through the top of the blender until fully incorporated. Add Chives and blend for 2 seconds. Set aside for assembly.

TO MAKE THE CHEESE SPREAD:
In small mixer, mix the ricotta cheese and cream cheese, on speed 2 for 4-5 minutes or until smooth. Add the mascarpone cheese, garlic puree, and prosciutto and mix for another 1-2 minutes. Set aside for assembly.

TO ASSEMBLE THE BRUSCHETTA:
Par cook toast in the oven for 1 minute at 525 degrees F or until golden brown.

Place 1 tablespoon of the cheese and prosciutto spread on each piece of toast. Melt the cheese on the bruschetta for 2 1/2 minutes or until golden brown. Place onto your serving platter.

In a small mixing bowl mix the sliced asparagus and 1 tablespoon of lemon vinaigrette, lemon zest and season with salt and pepper. Place on top of each bruschetta toast, piling high and neat. Drizzle 1 tablespoon of lemon vinaigrette around and on top of the toast.

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MAGGIANO'S LITTLE ITALY ASPARAGUS BRUSCHETTA
Makes 40 to 50 appetizers (2 TO 3 per person)
Source: Magliano's Little Italy chef to Milwaukee Journal Sentinal, You asked for it, Restaurant Recipes, Eb. 17, 2009

1 loaf Italian bread (about 20 inches long and 3-inches in diameter)
1/3 cup mascarpone cheese
1/3 cup cream cheese
1/3 cup ricotta cheese
1 teaspoon chopped garlic
4 tablespoons lemon juice (divided)
1/2 pound prosciutto (about), coarsely chopped
2 pounds asparagus, trimmed and blanched 3 to 4 minutes until just tender, then chopped
1/4 cup chopped chives
3/8 cup extra-virgin olive oil
Salt and pepper to taste

Preheat oven to 325 degrees F.

Cut bread into 1/4- to 1/2-inch-thick slices. Set on a cookie sheet and toast in preheated oven until just golden brown, 12 to 15 minutes. Watch bread carefully so it doesn't get too brown. Maintain oven temperature.

In bowl, combine mascarpone, cream and ricotta cheeses with the garlic and 2 tablespoons lemon juice. Add prosciutto, then salt and pepper. Spread mixture over toasted crostini.

Bake in preheated oven 3 to 5 minutes to heat through.

Place asparagus in a bowl with the chives. Mix remaining 2 tablespoons lemon juice with oil until emulsified. Pour a little more than half the vinaigrette into asparagus/chives mixture and combine.

TO FINISH:
Place crostini on a serving platter and top each with a mounded portion of the asparagus mixture. Drizzle with remaining vinaigrette.