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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.
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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.
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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

  1. 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.
  2. 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.
  3. Heat a panini press or grill pan over medium heat. Spray grill with cooking spray.
  4. 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.

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