Asparagus-Prosciutto Tartines with Basil-Pea Spread

Hop on the open-faced sandwich trend with this springy asparagus, pea and bean spread. Slightly salty prosciutto and crunchy country bread complement it perfectly.

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4.5 by 3 people

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

Asparagus-Prosciutto Tartines with Basil-Pea Spread

Directions

  1. Preheat broiler. In a large saucepan cook peas in a small amount of boiling water for 3 minutes. Using a slotted spoon, transfer peas to a bowl of ice water to cool quickly, reserving boiling water in saucepan. Remove peas from ice water, reserving ice water in bowl; drain well. Place asparagus in a steamer basket; place basket in the saucepan over boiling water. Cook, covered, for 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, cannellini beans, basil, the 2 tablespoons lemon juice, the 1 tablespoon oil, the paprika, and salt. Cover and process until nearly smooth; set aside.
  3. In a medium bowl combine asparagus, cheese, the 1 tablespoon lemon juice, the 2 teaspoons oil, and the ground pepper; set aside. In a large nonstick skillet cook prosciutto over medium heat until crisp, stirring frequently.
  4. To serve spread bread slices with pea mixture. Top with asparagus mixture. Broil 4 to 5 inches from the heat about 2 minutes or until toppings are heated through and cheese is melted. Top with prosciutto strips. If desired, sprinkle with cracked pepper.

From the Test Kitchen

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30-minute, lower carb

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Nutrition Facts (Asparagus-Prosciutto Tartines with Basil-Pea Spread)

  • 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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