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FAVORITE RECIPES FROM OUR CLIENTS AND STAFF.
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 the boiling water in the 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 ½ inch pieces.
In a food processor combine peas, cannellini beans, basil, 2 tablespoons of lemon juice, 1 tablespoon of oil, paprika, and salt. Cover and process until nearly smooth; set aside.
In a medium bowl combine asparagus, cheese, the remaining 1 tablespoon of lemon juice, the remaining 2 teaspoons of oil, and the 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 heat source for 2 minutes or until toppings are heated through and cheese is melted. Top with prosciutto strips. If desired, sprinkle with cracked pepper.
Makes 6 tartines.
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