Asparagus-Parmesan Pita Rounds

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

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 20%
  • Fat: 5.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.5g
  • Carbohydrate: 40g
  • Fiber: 3.5g
  • Cholesterol: 5mg
  • Iron: 2.7mg
  • Sodium: 601mg
  • Calcium: 177mg

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

  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.
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Asparagus-Parmesan Pita Rounds Recipe at a Glance
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