Oxmoor House

Asparagus-Parmesan Pita Rounds

Asparagus-Parmesan Pita Rounds RecipePhoto: Oxmoor House

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

Preheat oven 450°.

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

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.

Print
  • Prep Time:
  • Cook Time:
  • Yield: 4 servings (serving size: 1 pita)

Nutritional Information

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

Good to Know

These individual pizzas are topped with a tasty duo of fresh asparagus spears and sliced plum tomatoes, which are both full of vitamins and heart-healthy antioxidants. Using a small amount of richly flavored Parmesan keeps saturated fat to a minimum—or try adding your own special touch with other bold cheeses such as blue or feta. Make sure to choose whole-grain pitas for an extra fiber boost.

Cooking Light Superfast Suppers

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