“I adapted this recipe from one I saw on TV and my husband loved it! I like to serve this spread on oven-toasted Tuscan pane bread, first spread with a thin layer of cream or goat cheese, as a light lunch. Enjoy!” - by CheeryOmom
Ingredients
Adjust Servings
Original recipe yields 2 cups
Directions
- Heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook 1 minute until fragrant. Add the cut asparagus, and continue cooking until tender, about 5 minutes. Sprinkle in the pistachios, then season to taste with salt and pepper. Cook 1 minute longer.
- Place the asparagus mixture into a blender or food processor. Add the Parmesan cheese and capers. Process until pureed. Cool before serving.
Nutrition
Amount Per Serving (12 total)
- Calories
- 52 cal
- 3%
- Fat
- 3.9 g
- 6%
- Carbs
- 2.3 g
- < 1%
Based on a 2,000 calorie diet
Share It
Reviews (1)
Rate This Recipe
"Flavor is good, better on veggies than on crackers I think. Mouth feel wasn't what I had hoped for... Next time I might add an avocado and some red pepper flakes to cut the acid of the capers and spic..." See moree it up a bit. I could also see blending in 8 oz of cream cheese.... hummmm.... As is, it's just ok for me, but a great base starter for something different and unique. I'm sure I'll play around with this one and see if it will fit on my table sometime in the future."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
