Source: Midwest Living


Recipe Summary

30 mins
6 tartines


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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

273 calories; fat 10g; cholesterol 23mg; saturated fat 4g; carbohydrates 31g; mono fat 3g; poly fat 1g; insoluble fiber 6g; sugars 4g; protein 16g; vitamin a 1572IU; vitamin c 13.9mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 3.2mg; vitamin b6 0.1mg; folate 103.5mcg; vitamin b12 0.1mcg; sodium 706mg; potassium 261mg; calcium 175mg; iron 3.2mg.