Asparagus, Brie and Bacon Muffins
- 12 asparagus spears, cut in half
- 2 red peppers, quartered, roasted, peeled
- 2 Tablespoons olive oil
- 2 Tablespoons fresh basil
- 2 Tablespoons Dijon-style mustard
- 1 Teaspoon garlic, crushed
- 4 Bays English Muffins, lightly toasted
- 8 slices (1 ounce each) Canadian bacon, cooked
- 8 ounces Brie cheese, cut into 1/8-inch slices
- basil leaves for garnish
Preheat broiler. Cook asparagus in rapidly boiling water until tender, about 5 minutes, drain. Cut roasted peppers into thin strips. In small bowl, whisk together oil, basil, mustard and garlic. Brush on muffin halves. Place on ungreased baking sheet. Layer bacon, red pepper, asparagus and Brie evenly over muffins. Broil 6 inches from heat until Brie melts, about 1 minute. Garnish with basil leaves. Serve immediately.
Serves 8
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