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Recipe Summary

total:
30 mins
Servings:
6
Yield:
6 tartines
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; total fat 10g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 23mg; sodium 706mg; potassium 261mg; carbohydrates 31g; fiber 6g; sugar 4g; protein 16g; trans fatty acidg; vitamin a 1572IU; vitamin c 14mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 103mcg; vitamin b12mcg; calcium 175mg; iron 3mg.

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