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Preheat broiler. In a large saucepan, cook peas in a small amount of boiling water for 3 minutes. Using a slotted spoon, transfer peas to a bowl of ice water to cool quickly, reserving boiling water in saucepan. Remove peas from ice water, reserving ice water in bowl; drain well. Place asparagus in a steamer basket; place basket in the saucepan over boiling water. Cook, covered, for 3 to 5 minutes or until asparagus is crisp-tender. Transfer asparagus to the ice water to cool; remove and pat dry with paper towels. Cut asparagus into 1/2-inch pieces.
In a food processor, combine peas, beans, basil, 2 tablespoons lemon juice, 1 tablespoon oil, paprika and salt. Cover and process until nearly smooth; set aside.
In a medium bowl, combine asparagus, cheese, the remaining 1 tablespoon lemon juice and 2 teaspoons oil and ground pepper; set aside. In a large nonstick skillet, cook prosciutto over medium heat until crisp, stirring frequently.
To serve, spread bread slices with pea mixture. Top with asparagus mixture. Broil 4 to 5 inches from the heat for about 2 minutes or until toppings are heated through and cheese is melted. Top with prosciutto strips. If desired, sprinkle with cracked pepper.