Posted on
17 September 2012
by
ewfood
Fresh Asparagus, Peas and Parmesan on Hot Toast
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Ingredients
30 slim spears fresh asparagus
6oz. frozen peas
3oz. feta cheese
12 fresh mint leaves
2fl oz. olive oil
4tsp. lemon juice
½ tsp. finely grated lemon zest
salt and milled black pepper
1 baguette
7oz. parmesan cheese, grated
extra virgin olive oil
Servings
8
Preparation
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Boil the asparagus and peas until the asparagus is tender but firm
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Toast the halved baguette until golden brown
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In a food processor pulse the peas, asparagus, mint, feta and olive oil and season with salt and pepper
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Pile the warm spread onto the baguettes and sprinkle with the parmesan
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Drizzle with olive oil and serve.
Cooks Note
Serves 8