Asparagus Sandwich Recipes

ASPARAGUS SANDWICH

Steps:

• Blanch asparagus spears in boiling water for 1 minute. Remove and place in ice bath. In a hot skillet lightly sauté asparagus in butter, salt and pepper. You may use lemon pepper, if desired. Remove asparagus from pan and set aside. Butter bread and grill on one side, flip and lay in slice of cheese on each slice of bread, grill, remove from pan. Spread desired amount of 1000 Island on top of each slice of bread. Arrange asparagus on top of cheese (rotating asparagus). Place onion rings on top of asparagus. Cut in sandwich in half. Garnish with pickle slices or parsley.
• Thousand Island Dressing:
• In a medium bowl, mix all ingredients together.
• Yield: 2 3/4 cups

LADY AND SONS ASPARAGUS SANDWICH - PAULA DEEN

Steps:

• First,blanch the asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.
• Melt 1 tablespoon of butter in a large skillet over medium heat. Add asparagus and saute lightly. Season with the salt and pepper, or lemon pepper. Remove asparagus from pan and set aside. Butter 2 pieces of the pumpernickle bread with the remaining 1 tablespoon butter. Place the bread in the same skillet, buttered side down, and grill on 1 side. Flip bread and place 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan. Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of cheese, rotating the spears. Place onion rings on top of asparagus. Cut sandwich in half. Garnish with pickle slices or parsley, if desired. Enjoy!
• In a medium bowl, mix all ingredients together. Season with salt, pepper, and lemon pepper, to taste. Store it in an air-tight container and refrigerate until ready to serve.
• Yield: 2 3/4 cups.

OPEN-FACED ASPARAGUS SANDWICH

Steps:

• For the hops oil: Fill a glass bottle to the top with the hops, about 4 cups depending on the size of the bottle. Zest and juice 10 of the lemons and reserve for the citrus shallot dressing. Juice the remaining 2 lemons and reserve 1/2 cup juice for the hummus. Slice the lemon rinds and add them to the bottle. Add the olive oil until the bottle is full. Turn the bottle upside down so the hops and rinds float upwards, infusing the oil. The longer the oil sits, the stronger the flavor. Infuse for a minimum of 48 hours, turning the bottle several times a day.
• For the hummus: Pour the beans into a large stockpot. Cover with cold water until the water line is about 3 inches above the beans. Partially cover the stockpot with a lid and bring the water to a boil over medium-low heat. Simmer the beans slowly so they don't crack and break, stirring occasionally, about 45 minutes. If the water has been completely absorbed but the beans don't seem tender, add a bit of warm water and continue cooking to the desired texture. Drain any excess water and pour the beans onto a cookie sheet in an even layer to cool.
• For the citrus shallot dressing: Add the orange zest and juice to a mixing bowl with the reserved zest and juice of 10 lemons. Add the olive oil and shallots and use a whisk or blender to mix together. Refrigerate until using.
• To finish the hummus, puree the basil and garlic in a blender or food processor. Add the cooled beans and process. While the blender is running, gradually add the reserved 1/2 cup lemon juice and the olive oil. Add salt and pepper to taste. Refrigerate until using.
• For the roasted red bell peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs, until all sides are charred black, 7 to 10 minutes. Let cool for 15 minutes. Peel the peppers, removing the skins, seeds and stems. Dice the peppers, drizzle with olive oil and season with salt. Set aside.
• For the sandwiches: Prepare a grill to medium-high heat.
• Drizzle olive oil over the asparagus spears and red onion slices. Season with salt and pepper. Grill the vegetables about 1 minute per side. Grill each side of the ciabatta halves until lightly browned.
• To assemble: Spread a small amount of hummus in the middle of each plate to keep the sandwich from sliding around when fully assembled. Place a grilled ciabatta half on top of the hummus and spread a generous amount of hummus on top of each ciabatta half, about 1/4 cup. Add some roasted red bell peppers and grilled red onions.
• In a small bowl, toss the arugula in the citrus shallot dressing. Pile up some arugula on top of each bread piece, followed by 4 spears of grilled asparagus. Finish with the pear tomatoes and sliced Fresno chiles. Lightly drizzle the hops oil over the sandwiches. Season with salt and coarsely ground black pepper.

ASPARAGUS ROLL-UPS

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.

CALIFORNIA ASPARAGUS SANDWICH

Steps:

• Have ingredients at room temperature. Make Lemon Aioli (flavored mayonnaise) by whisking together the lemon zest, juice and garlic, which has been slightly mashed with the salt (use a sharp knife tip on a cutting board). Whisk in the mayonnaise and olive oil. Spread on smooth side of each square of focaccia, using a generous 1/2 tablespoon.
• Divide remaining ingredients among 4 squares focaccia, layered in the order listed. Top with remaining 4 squares focaccia. Cut each sandwich in half into two triangles.
• Sandwiches can be served at room temperature or warm in a 450-degree oven a few minutes, especially if regular mozzarella was substituted for fresh. Sandwiches are not meant to be served hot.

ASPARAGUS PATE SANDWICH

Steps:

• Preheat oven to broil.
• Thaw and drain asparagus. Combine asparagus with cream cheese in large bowl with an electric mixer or wooden spoon until roughly blended.
• Add 1/2 cup parmesan cheese, salt and pepper; blend until mixture is smooth and even.
• Butter one side of each piece of sourdough bread and sprinkle parmesan cheese over. Lightly pat the cheese into the butter so that it stays on the bread while broiling.
• Place bread slices on a lightly greased cookie sheet, cheese side down.
• With a butter knife, carefuly spread the asparagus pate evenly onto the top of each slice. Add sun-dried tomatoes.
• Place under broiler and broil pate side until warm.
• With a spatula, turn one slice onto another, forming four sandwiches, and broil each side until lightly golden brown.
• Makes 4 sandwiches.
• Great served with a rich tomato soup such as recipe #117907 for a special luncheon.

ASPARAGUS SANDWICHES

Steps:

• Clean and trim the asparagus. Bring a pot of salted water to a boil and cook the asparagus for about 3 minutes. Drain and place on paper towel to dry.
• Mix the mayo shallots and salt together. Spread the mayo mixture on each slices of bread. Place an asparagus spear on each slice. Roll up and place on serving plate seam side down.
• You can cut these in half also to make more appetizers.

HAM & ASPARAGUS SANDWICHES

Steps:

• Wash asparagus spears, find the point at the end of each stalk where it breaks easily, and snap off.
• Line up tips cut off ends even with broken stalk.
• Cut each spear in half.
• Set aside.
• Place muffin halves on a baking sheet, cut side up.
• Top each with a slice of ham and 4 pieces of asparagus.
• Combine Mayonnaise and mustard in a small mixing bowl stirring until well blended.
• Spoon mixture evenly over top of each sandwich.
• Broil 6 inches from heating element for 3 minutes.
• Sprinkle cheese over each sandwich and broil just until cheese has melted.
• Serve immediately.
• Note these could also be cut in half and served as appetizers.

GRILLED OPEN-FACED ASPARAGUS SANDWICH

Steps:

• Heat a grill or grill pan until very hot. Toss the asparagus spears in some olive oil. Grill the aspargus spears for about 5-8 minutes. Do not allow them to get too soft or they'll turn to mush!
• Lightly brush the bread slices with some olive oil and quickly grill on both sides until toasted but not dry or rock hard.
• Lay the asparagus spears generously on the bread then arrange the cheese slices on top.
• Place the sandwiches under the broiler just until the cheese melts.
• Season with salt and pepper.