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Grilled Parmesan-Asparagus Topper
Homemade sun-dried tomato pesto and grilled fresh asparagus top these TRISCUIT Cracker appetizers that will make impressive bites for your next party.
Ingredient list
- ¼ cup pine nuts, toasted
- ⅓ cup oil-packed sun-dried tomatoes, drained with 2 tsp. oil reserved
- 1 tsp. balsamic vinegar
- Zest and 1 tsp. juice from 1 lemon, divided
- 2 Tbsp. mayonnaise
- 30 TRISCUIT Crackers
- 1 lb. fresh asparagus spears, trimmed, grilled
- 2 Tbsp. shredded Parmesan cheese
Nutrition factsNutrition information
Recipe Tips
Heat oven 350°F.
Process pine nuts, tomatoes with reserved oil, vinegar and lemon juice in food processor until blended. Transfer to bowl; stir in mayonnaise.
Spread onto crackers; place on baking sheet.
Cut asparagus into 60 pieces, each about 1 inch long. Place on crackers; sprinkle with cheese.
Bake 3 min. or until heated through.
Sprinkle with lemon zest.
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