• 3/4 lb. asparagus, cut into 3/4 inch lengths
• 1 Tbs. oil
• 1 Tbs. pine nuts
• 1 cup fresh basil leaves
• 1 clove garlic, chopped
• 2 Tbs. Romano or Parmesan cheese, grated
• 1 Tbs. oil
• 1 large baked cheese pizza crust
• 1 red bell pepper, seeded and chopped
• 1/2 lb. shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Preheat oven to 350°F. Place asparagus in a steamer basket over boiling water. Cover pan and steam 5 minutes, or until bright green and almost tender. Drain, rinse under cold water and rinse again. Heat oil in a heavy saucepan over medium high heat. Sauté pine nuts 3-5 minutes, stirring constantly, until lightly browned. Transfer pine nuts in oil and next 4 ingredients to a blender or food processor and process until smooth. Spread pesto over crust and top with asparagus, pepper, mozzarella and Parmesan. Place pizza on an oven tray and bake 15 minutes, or until topping is golden brown.

Per serving: calories 557, fat 30.0g, 48% calories from fat, cholesterol 35mg, protein 27.7g, carbohydrates 46.0g, fiber 4.0g, sugar 6.6g, sodium 695mg, diet points 13.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 2.5, Lean meat: 2.6, Fat: 4.0, Sugar: 0.0, Very lean meat protein: 0.1

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The recommended wines are: Chenin Blanc, Beaujolais, or Fumé Blanc.