Preheat oven to 400 degrees.
Toss the asparagus with olive oil, salt, and pepper. Roast for 7 to 10 minutes or until just tender. Remove the top 2 inches of the asparagus and reserve for garnish. Finely chop the rest and put in a medium bowl.
Rinse and pat dry the piquillo peppers.
In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallot and thyme and cook gently until the shallots are tender. Place in the bowl with the chopped asparagus, Add the lemon juice, honey, yogurt, and goat cheese and combine thoroughly. Place in a piping bag and pipe into into the piquillo peppers.
Combine 1/4 cup of olive oil with the garlic in a small saucepan. Cook over low heat until very fragrant and the garlic is just beginning to brown. Take off the heat. Brush the slices of bread with the garlic olive oil and toast until crispy but not hard.
Combine the olives, capers, basil leaves, and sherry vinegar in the bowl of a food processor. Pulse until relatively smooth. With the motor running, slowly add the olive oil. Season with salt and pepper.
Spread a generous portion of the olive puree on each slice of garlic bread. Place a stuffed piquillo pepper on the top. Garnish with asparagus tips and toasted almond.
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 121 (54%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 6mg||2 %|
|Sodium 593.5mg||20 %|
|Potassium 138.9mg||4 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 19g|
|Protein 6.3g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 224
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