Photo: Mike Kenneally
Robin's Parmesan-Asparagus Spread
7 ingredients
10 min + 10 min
2 cups
openrecipes
"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!"
Estimated Nutrition (whole recipe, rough)
453
Calories
20g
Protein
37g
Fat
17g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Asparagus | 6 spears (90g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes