Belly Full · by Amy Flanigan
Roasted Asparagus Open Faced Sandwich
NUTRITION · PER SERVING20M COOK
CAL 14%·PRO 15%
CARBS 29G41% OF CAL
2G FIBER23G OTHER4G TOTAL SUGAR
FAT 16G50% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An open-faced sandwich with roasted asparagus, fresh ricotta, and pesto on bread. Light, fresh, and flavorful for lunch or as an appetizer.
starteramericansandwichvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil
- 4 slices rustic Italian bread
- 1/4 cup pesto sauce ((<< link to homemade recipe))
- 1/2 cup ricotta cheese (, warmed (<< link to homemade recipe))
- 1/2 pound roasted asparagus ((<< link for recipe))
- 1 scallion (, diced)
- black pepper
At a glance
PER SERVING · TIME 20M
CAL 14%·PRO 15%
CARBS 29G41% OF CAL
2G FIBER23G OTHER4G TOTAL SUGAR
FAT 16G50% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 423mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 200mg
- Calcium
- 116mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 423MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.