Asparagus and Prosciutto Tartines

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  • Makes: 6 servings
  • Serving Size: 1 tartine each
  • Makes: 6 tartines
  • Start to Finish: 30 mins

Asparagus and Prosciutto Tartines

Directions

  1. Preheat broiler. In a large saucepan cook peas in a small amount of boiling water 3 minutes. Using a slotted spoon, transfer peas to a bowl of ice water to cool quickly. Remove peas from ice water; drain well. Place asparagus in a steamer basket; place basket in saucepan over the boiling water. Cook, covered, 3 to 5 minutes or until asparagus is crisp-tender. Transfer asparagus to the ice water to cool; remove and pat dry with paper towels. Cut asparagus into 1/2-inch pieces.
  2. In a food processor combine peas, beans, basil, 2 tablespoons of the lemon juice, 1 tablespoon oil, the paprika, and salt. Cover and process until nearly smooth.
  3. In a bowl combine asparagus, cheese pieces, the remaining 1 tablespoon lemon juice, the 2 teaspoons oil, and the pepper. In a large nonstick skillet cook prosciutto over medium heat until crisp, stirring frequently.
  4. Spread pea mixture on bread slices. Top with asparagus mixture. Broil 4 to 5 inches from heat about 2 minutes or until toppings are heated and cheese starts to melt. Top with prosciutto strips. If desired, sprinkle with cracked black pepper.
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Nutrition Facts (Asparagus and Prosciutto Tartines)

  • Per serving:
  • 273 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 23 mg chol. ,
  • 706 mg sodium ,
  • 31 g carb. ,
  • 6 g fiber ,
  • 4 g sugar ,
  • 16 g pro.
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