Asparagus and Prosciutto Tartines | Midwest Living

Asparagus and Prosciutto Tartines

Asparagus and Prosciutto Tartines

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  • Makes: 6 servings
  • Yield: 6 tartines
  • Start to Finish 30 mins

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  • 2 cups frozen peas
  • 1 pound fresh asparagus spears, trimmed
  • 1 cup canned cannellini (white kidney) beans, rinsed and drained
  • 3 tablespoons snipped fresh basil
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon salt
  • 4 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
  • 2 teaspoons olive oil
  • 1/4 teaspoon black pepper
  • 2 ounces thinly sliced prosciutto, cut into thin strips
  • 6 slices crusty country bread, toasted


  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.

Nutrition Facts

(Asparagus and Prosciutto Tartines)

Servings Per Recipe 6, sat. fat (g) 4, Riboflavin (mg) 0, carb. (g) 31, Niacin (mg) 3, vit. C (mg) 14, chol. (mg) 23, Thiamin (mg) 0, iron (mg) 3, vit. A (IU) 1572, sugar (g) 4, Potassium (mg) 261, pro. (g) 16, calcium (mg) 175, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 6, sodium (mg) 706, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 103, cal. (kcal) 273, Fat, total (g) 10

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