Pizza crust makes a quick base for this pretty asparagus appetizer flavored with pesto and melted cheese.
Look for fresh asparagus that is bright green with firm, unopened tips. To trim, snap off the tough ends where they break naturally. If desired, use a vegetable peeler to remove the outer layer of the spears.
Store unused pesto in the refrigerator. Use later for pastas, soups or sandwiches.
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