Ingredients for Asparagus Parmesan Pita Rounds
- 1 pound fresh asparagus spears
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 4 whole wheat pita breads
- 2 cups sliced plum tomatoes
- 1 teaspoon dried basil
- Crushed Red Pepper Flakes, to taste
- 1 teaspoon salt
- 1 1/2 cups grated Parmesan cheese
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How to Make Asparagus Parmesan Pita Rounds
- Preheat oven to 450°F (232°C).
- Steam 1 pound asparagus spears, covered, for 2 minutes, or until crisp-tender.
- Immediately rinse the asparagus under cold water to stop the cooking process.
- Drain the asparagus thoroughly.
- In a small bowl, whisk together 1 tablespoon olive oil and 1 clove minced garlic.
- Brush the oil mixture evenly over 4 whole wheat pita breads.
- Arrange 1/2 cup sliced tomatoes evenly over each pita.
- Top with the steamed asparagus.
- Sprinkle each pita with 1/4 teaspoon dried basil, a pinch of salt, and a pinch of black pepper.
- Evenly distribute 1/2 cup grated Parmesan cheese over the asparagus and tomatoes.
- Bake for 7-8 minutes, or until the pita edges are golden brown and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
12g
Fat
8g
Carbs
9g
