By Christina Chappell
Asparagus pie
3 steps
Prep:10minCook:25min
Updated at: Thu, 06 Jun 2024 03:45:14 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
19
High
Nutrition per serving
Calories438.1 kcal (22%)
Total Fat28.2 g (40%)
Carbs36.9 g (14%)
Sugars8.1 g (9%)
Protein9.9 g (20%)
Sodium539.2 mg (27%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
To serve
Instructions
Step 1
1. Cook the asparagus in a saucepan of lightly salted boiling water for 2 minutes. Drain and rinse under cold water, then drain again. 2. Place the pastry on a cookie sheet. Spread the pesto evenly over the pastry, leaving a ½-inch border around the edge. Arrange the asparagus on the pesto. Place the tomatoes on top. 3. Bake in the oven at 400°F for 15-20 minutes until the pastry is crisp and golden. Serve warm with Parmesan cheese shavings, arugula, and a drizzle of balsamic syrup, or at room temperature, sprinkled with edible flowers.
Step 2
Place the pastry on a cookie sheet. Spread the pesto evenly over the pastry, leaving a ½-inch border around the edge. Arrange the
Step 3
Bake in the oven at 400°F for 15-20 minutes until the pastry is crisp and golden. Serve warm with Parmesan cheese shavings, arugula, and a drizzle of balsamic syrup, or at room temperature, sprinkled with edible flowers.
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