155
102.9296875
A spring sandwich if there ever was one. Crunchy roasted asparagus and gooey fontina nuzzle up with a different kind of pesto partner based on pea shoots and walnuts.
156
103.59375
156
103.59375
156
103.59375
Asparagus Fontina Panini with Pea Shoot Walnut Pesto
March 1, 2009
30 min or less active, 60 min or less total, sandwich, spring
A spring sandwich if there ever was one. Crunchy roasted asparagus and gooey fontina nuzzle up with a different kind of pesto partner based on pea shoots and walnuts.Information
Servings: 4
Time: 30 minutes active; about one hour total
Price: About $13.54 total; $3.38 per serving
Nutrition (per serving):
Calories: 422.7
Protein: 18.9g
Fat: 7.8g
Saturated fat: 7.8g
Carbohydrates: 38.3g
Fiber: 4.6gg
Sodium: 937.6mg
Cholesterol: 35.7mg
High In:
Good Source:
Low In:
Ingredients
- 1 lb asparagus, trimmed
- 2 Tbsp EVOO, divided
- 1 Tbsp red wine vinegar
- 1/2 tsp SnP each, divided
- 1/4 lb pea shoots/tendrils
- 1/4 cup walnuts, toasted
- 1/2 oz parmesan, grated
- 1 garlic clove
- 4 oz Italian fontina, sliced
- 8 slices Levain or Ciabatta
Preparation
- Heat the oven to 450 degrees. Line the asparagus in a casserole dish and add 1 Tbsp EVOO, vinegar, and 1/4 tsp SnP each. Toss gently and roast in the oven for 15 minutes. Remove and let cool.
- Meanwhile, put the pea shoots in a food processor with remaining Tbsp EVOO, walnuts, parmesan, garlic, and remaining 1/4 tsp SnP each. Process until smooth.
- Heat a panini press or grill pan over medium heat. Spray grill with cooking spray.
- Assemble sandwiches by spreading about 1/4 cup of pea shoot pesto on one side on the bread. Top with sliced fontina. Add 7-8 spears of asparagus.
