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Robin's Parmesan-Asparagus Spread

Robin's Parmesan-Asparagus Spread

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    45 m
CheeryOmom

CheeryOmom

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Place the asparagus mixture into a blender or food processor. Add the Parmesan cheese and capers. Process until pureed. Cool before serving.
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Reviews

Terry E.
3

Terry E.

6/26/2011

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 spice 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.

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