Roasted Purple Asparagus Bruschetta with Goat Cheese Leek Fondue

Presented by Chef Timothy Groody, Fork! Restaurant
Four Servings

4 slices good crusty bread 3'-4' long

2 T extra virgin olive oil

2 large leeks cut in ¼' half moon slices (no dark green)

¼ # butter

3 oz goat cheese

12 -16 piece purple asparagus

3 T olive oil

1 clove garlic chopped

Salt & Pepper

Pre-heat and oven to 350*.  Drizzle the bread with the olive oil, season with salt and pepper.  Place on a baking sheet and bake for 15-20 min until golden.  Remove and hold.  Wash leeks well removing them from the water, letting the dirt fall to the bottom of the bowl.  Cook in butter slowly until soft.  Add a pinch of salt in the beginning, re-season when soft.  Add cheese and stir until melted.  Hold to the side.  In a pan heat the oil.  Add the asparagus and season with salt and pepper.  Over med heat move asparagus around for 4 min cooking on all sides.  Keeping it firm.  Spread the leeks on the toast.  When the asparagus is cooked equally divide on the bruschetta.  Drizzle with EVOO.  Garnish with small lettuces.