Asparagus-Parmesan Pita Rounds

Asparagus-Parmesan Pita Rounds Recipe
Photo: Oxmoor House
Most any cheese will work in this recipe. Blue cheese and mozzarella are especially good options.

Yield:

4 servings (serving size: 1 pita)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 9 Minutes

Nutritional Information

Calories 245
Caloriesfromfat 20 %
Fat 5.4 g
Satfat 1.8 g
Monofat 2.4 g
Polyfat 0.7 g
Protein 10.5 g
Carbohydrate 40 g
Fiber 3.5 g
Cholesterol 5 mg
Iron 2.7 mg
Sodium 601 mg
Calcium 177 mg

Ingredients

2 cups (2-inch) sliced asparagus (about 1 pound)
2 teaspoons extravirgin olive oil
2 garlic cloves, minced
4 (6-inch) pitas
3 plum tomatoes, thinly sliced (about 1/2 pound)
1 teaspoon dried basil
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon salt
6 tablespoons preshredded Parmesan cheese

Preparation

Preheat oven 450°.

Steam asparagus, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain.

Combine oil and garlic. Brush over pitas. Arrange tomato slices and asparagus on pitas. Sprinkle with basil, pepper, and salt. Top evenly with Parmesan cheese. Bake at 450º for 7 to 8 minutes or until edges are golden.

Note:

Cooking Light Superfast Suppers

January 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note