1 clove Garlic, crushed

½ tsp. Hot Red Chili Flakes

2 Sprigs Thyme, leaves only

4 oz. can or jar of White Asparagus

2 T. slivered Almonds, ground into paste with mortar and pestle

Salt & Pepper

8 slices white bread, toasted lightly

½ canned Pimiento, sliced into thin strips

Thyme Leaves for garnish

 

Add oil, garlic, chile flakes and thyme to a saucepan and bring to a boil; remove from heat and let cool.  Place asparagus in blender and pulse until smooth.  Pour oil into blender THROUGH a fine sieve; discard solids.  Blend again, then add ground almonds and salt and pepper to taste.  Cut rounds from the toasted bread.  Mound a little bit of asparagus mix on each bread circle.  Top with a slice of pimiento and a few thyme leaves and serve.

 

From Easy Tapas

 

Yield:

Calories:

Fat:

Fiber: