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Asparagus-Parmesan Pita Rounds

Photo: Oxmoor House
Prep time 5 mins
Cook time 9 mins
Yield 4 servings (serving size: 1 pita)
Most any cheese will work in this recipe. Blue cheese and mozzarella are especially good options.

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

Nutrition 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

How to Make It

  1. Preheat oven 450°.

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

  3. 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.

Cooking Light Superfast Suppers