Very Tasty Asparagus Sandwich Recipes

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DELICIOUS ASPARAGUS ROLL UPS



Delicious Asparagus Roll Ups image

These roll-ups are simply delicious! they make a great finger food for parties and gatherings and are quite simple to prepare, if you are not a lover of blue cheese you may omit, you may also add in some finely crumbled bacon to the cream cheese mixture :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 41m

Yield 32 serving(s)

Number Of Ingredients 8

16 large canned asparagus spears (use the largest spears as possible)
16 slices whole wheat sandwich bread, crusts removed
1 (8 ounce) package cream cheese, softened
2 -3 tablespoons crumbled blue cheese
1 garlic clove, minced
1 green onion, finely minced
1/4 cup butter or 1/4 cup margarine, melted
grated parmesan cheese (to taste)

Steps:

  • Set oven to 400°F.
  • Grease a baking sheet.
  • Flatten bread with a rolling pin.
  • In a bowl combine the cream cheese with blue cheese, garlic and green onions.
  • Spread about 1 tablespoon of the cream cheese mixture on each slice of bread.
  • Top with asparagus spear then 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°F for 10-12 minutes or until lightly browned.
  • Delicious!

Nutrition Facts : Calories 75.2, Fat 4.5, SaturatedFat 2.7, Cholesterol 12, Sodium 125.2, Carbohydrate 7, Fiber 0.5, Sugar 0.7, Protein 1.9

ASPARAGUS ROLL-UPS



Asparagus Roll-Ups image

These roll-ups are simply divine. A friend shared the recipe after serving them at a church brunch, where they disappeared fast. They make a unique finger food, a side dish at supper or a lovely lunch served with soup.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 32 appetizers.

Number Of Ingredients 7

16 fresh asparagus, trimmed
16 slices sandwich bread, crusts removed
1 package (8 ounces) cream cheese, softened
8 bacon strips, cooked and crumbled
2 tablespoons minced chives
1/4 cup butter, melted
3 tablespoons grated Parmesan cheese

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.

Nutrition Facts :

ASPARAGUS WRAPS



Asparagus Wraps image

Asparagus makes lovely finger food, especially wrapped in pastry and tasty filling. Easily assembled, it's perfect for weeknight noshing or something a little fancier for entertaining. -Linda Hall, Evington, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

3 tablespoons butter, softened
1 tablespoon Mrs. Dash Onion & Herb seasoning blend
1/4 teaspoon garlic salt
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup crumbled feta cheese
3 ounces thinly sliced prosciutto or deli ham
24 thick fresh asparagus spears, trimmed

Steps:

  • Preheat oven to 425°. Mix butter, seasoning blend and garlic salt. Unfold puff pastry sheets onto a lightly floured surface. Spread each with 1-1/2 tablespoons butter mixture and sprinkle with 1/2 cup cheese. Top with prosciutto, pressing lightly to adhere., Using a pizza cutter or sharp knife, cut each sheet into 12 strips (about 1/2 in. thick). Wrap each strip, filling side in, around an asparagus spear; place on parchment-lined baking sheets., Bake until golden brown, about 15 minutes. Serve warm.

Nutrition Facts : Calories 139 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 248mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.

VERY TASTY ASPARAGUS SANDWICH



Very Tasty Asparagus Sandwich image

When the asparagus starts growing in the spring it is a challenge to find ways to use it. A friend shared this recipe with me and I adapted it a bit. The result is a very good sandwich. Note: I have discovered that if you put the fresh cut asparagus in water and keep it in the refrigerator it will stay fresh even for two or...

Provided by J. White Harris

Categories     Sandwiches

Time 25m

Number Of Ingredients 17

8 to 10 fresh asparagus spears, washed and trimmed
2 Tbsp butter, divided
garlic salt
lemon pepper
2 slice pumpernickel bread
2 slice jack cheese
1 or 2 Tbsp tablespoons thousand island dressing, recipe follows
1 thin slice red onion, separated into rings
pickle slices
thin slices of deli ham, if desired
THOUSAND ISLAND DRESSING:
1-1/2 c mayonnaise
1 hard-boiled egg, crushed finely
1 c ketchup
1/4 c relish
garlic salt
lemon pepper

Steps:

  • 1. Blanch asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.
  • 2. Melt 1 Tbsp butter in a large skillet over medium heat. Add asparagus and lightly saute. Season with garlic salt and lemon pepper. Remove asparagus and set aside.
  • 3. Butter 2 pieces of bread with the remaining 1 tablespoon butter. Place bread in the same skillet, buttered side down, and grill on 1 side.
  • 4. Flip bread and lay 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan.
  • 5. Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of cheese, rotating the spears.
  • 6. Put onion and pickles on top of asparagus. Add Deli ham if desired. Cut sandwich in half. ENJOY
  • 7. Thousand Island Dressing: Yields- 2-3/4 cups In a medium bowl, mix all ingredients together. Season with garlic salt, and lemon pepper, to taste. Store in an air-tight container and refrigerate until ready to use.

OPEN-FACED ASPARAGUS SANDWICH



Open-Faced Asparagus Sandwich image

Provided by Food Network

Categories     main-dish

Time P2DT2h15m

Yield 10 sandwiches

Number Of Ingredients 22

About 4 cups fresh hops (see Cook's Note)
12 whole lemons (zest, rinds and juice will be used throughout the recipe)
About 3 1/2 cups olive oil
1 1/2 cups dried Great Northern white beans
1 cup tightly packed fresh basil
5 garlic cloves
1/2 cup olive oil
Kosher salt and coarsely ground black pepper
Zest and juice of 10 oranges
1 cup olive oil
5 shallots, finely diced
4 red bell peppers
Olive oil, for drizzling
Kosher salt
Olive oil, for drizzling
40 spears asparagus, trimmed (4 per sandwich)
1 red onion, sliced into 1/4-inch rounds
Kosher salt and coarsely ground black pepper
5 whole ciabatta loaves, sliced in half lengthwise
2 1/2 cups arugula
40 pear tomatoes, sliced in half
2 Fresno chiles, seeded and thinly sliced into rounds

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.

LADY AND SONS ASPARAGUS SANDWICH - PAULA DEEN



Lady and Sons Asparagus Sandwich - Paula Deen image

Paula Deen says this is the most requested sandwich at their restaurant in Savannah, Georgia! Look and see why! Note: The calories are so high because the total amount of dressing is firgured in. When you eat this you only use a small amount of dressing!

Provided by Sharon123

Categories     Lunch/Snacks

Time 25m

Yield 1 sandwich

Number Of Ingredients 13

8 -10 fresh asparagus spears, washed and trimmed
2 tablespoons butter, divided
salt and pepper (or lemon pepper)
2 slices pumpernickel bread
2 slices monterey jack cheese
1 -2 tablespoon thousand island dressing (recipe follows)
3 slices red onions, cut into rings
1 1/2 cups mayonnaise
1 hard-boiled egg, crushed finely
1 cup ketchup
1/4 cup dill relish
salt and pepper
lemon pepper

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.

Nutrition Facts : Calories 2439.5, Fat 172.2, SaturatedFat 45.5, Cholesterol 418.7, Sodium 6959.8, Carbohydrate 208.3, Fiber 9.9, Sugar 84.2, Protein 37

ASPARAGUS AND EGG SANDWICH



Asparagus And Egg Sandwich image

Provided by Richard Flaste

Categories     dinner, easy, lunch, quick, main course

Time 15m

Yield Two sandwiches

Number Of Ingredients 5

1/2 pound asparagus (preferably pencil-thin)
4 tablespoons olive oil
Salt and freshly ground black pepper to taste
4 large eggs
1/2 16-inch loaf Italian bread

Steps:

  • Wash the asparagus under cold running water. Snap off and discard the tough bottom portion. If using thicker asparagus, scrape each stalk to remove the skin, then cut it into thirds lengthwise, leaving the the asparagus head intact.
  • In a medium-size saucepan, heat the oil until just warm. Add the asparagus and salt. Saute over medium heat, stirring, for about 2 minutes. Cover and cook for another 2 minutes, shaking the pan or stirring occasionally.
  • Meanwhile, break the eggs into a bowl and beat, adding a pinch of salt and pepper. Cut the bread in half lengthwise. Remove the soft, doughy part and toast the loaf slightly.
  • Uncover the asparagus, raise the heat slightly and add the eggs, stirring. Cook for 1 minute, or until the eggs are set. Scoop onto the bread and cut in half.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 249 milligrams, Sugar 1 gram, TransFat 0 grams

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