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Ingredients
- 12 x Asparagus spears, cut in half
- 2 x Red peppers, quartered roasted, peeled
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Minced fresh basil
- 2 Tbsp. Dijon-style mustard
- 1 tsp Crushed garlic
- 4 x Bays english muffins, lightly toasted
- 8 slc (1 oz each) canadian bacon, cooked
- 8 ounce Brie cheese, cut into 1/8-inch slices Basil leaves for garnish
Directions
- Cook asparagus in rapidly boiling water till tender, about 5 min, drain/ Cut roasted peppers into thin strips. In small bowl, whisk together oil, basil, mustard and garlic. Brush on muffin halves. Place on ungreased baking sheet. Layer bacon, red pepper, asparagus and Brie proportionately over muffins.; Broil 6 inches from heat till Brie melts, about 1 minute Garnish with basil leaves. Serve immediately.
- Serves 8
- Notes: Melted Brie and a pungent, basil-laced vinaigrette team up with garden- fresh asparagus and Canadian bacon for this brunch alternative. S: 8
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 572g | |
| Calories 1132 | |
| Calories from Fat 808 | 71% |
| Total Fat 91.86g | 115% |
| Saturated Fat 43.68g | 175% |
| Trans Fat 0.0g | |
| Cholesterol 227mg | 76% |
| Sodium 1441mg | 60% |
| Potassium 1067mg | 30% |
| Total Carbs 29.63g | 8% |
| Dietary Fiber 10.5g | 35% |
| Sugars 11.16g | 7% |
| Protein 52.71g | 84% |
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