Robin's Parmesan-Asparagus Spread

Yield

2 cups

10

10

2 tablespoons: olive oil

2 cloves: garlic, coarsely chopped

1 pound: frozen cut asparagus

2 tablespoons: chopped pistachio nuts

: salt and pepper to taste

1/2 cup: grated Parmesan cheese

2 tablespoons: capers

Heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook 1 minute until fragrant. Add the cut asparagus, and continue cooking until tender, about 5 minutes. Sprinkle in the pistachios, then season to taste with salt and pepper. Cook 1 minute longer.

Place the asparagus mixture into a blender or food processor. Add the Parmesan cheese and capers. Process until pureed. Cool before serving.

Calories: 52 kcal

Carbohydrates: 2.3 g

Cholesterol: 3 mg

Fat: 3.9 g

Fiber: 0.9 g

Protein: 2.9 g

Sodium: 135 mg