Featured Pinch Tips Video
- 1 bunch
- asparagus, fresh
- 1/2 c
- gouda cheese (i like smoked)
- olives, sliced
- naan (indian bread)
1Clean and slice leek into 1/2 inch pieces.
2Rince and slice asparagus into 1 inch pieces.
3Place asparagus and leeks in a steamer and steam until tender, about 20 min.
4Heat Naan, individually wrapped in foil, in over at 400*F. About 15 min.
5Slice olives and shredd the cheese.
6When asparagus and leeks are tender drain water and set aside.
7Unwrap the foil on the Naan, but do not remove.
8Place 1/2c veggie mixture onto one half of the Naan. Sprinkle with olives and cheese.
9Return to the oven and heat until cheese is melted.