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| Robin's Parmesan-Asparagus Spread |
"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!"
Ingredients :
- 2 tablespoons olive oil
- 2 cloves garlic, coarsely chopped
- 1 pound frozen cut asparagus
- 2 tablespoons chopped pistachio nuts
- salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons capers
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 45M |
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- 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.
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