Asparagus Pate Sandwich Recipes

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.

CHICKEN PATE TEA SANDWICHES

Steps:

• 2 cooked chicken breasts, diced 1/2 cup heavy cream 1 sprig rosemary, leaves removed, chopped 6 slices white bread Salt and pepper;

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:

• Set asparagus spears onto paper towels to absorb excess liquid. In a small bowl, mix together the mayonnaise, onion and seasoning salt. Remove crusts from bread slices, and spread mayonnaise mixture thinly on each slice. Place a spear onto the slice and roll up. Cut each roll in half, and arrange on a serving tray. Cover with plastic wrap, and refrigerate until serving.

FRESH ASPARAGUS PATTIES

Steps:

• Bring a pot of well salted water to a boil over high heat.
• Trim off up to 1 inch of the woody bottom parts of the asparagus. Cut asparagus in half if necessary to fit your pot.
• Transfer asparagus to the boiling water. Boil until slightly tender, 2 to 3 minutes. Transfer asparagus to a bowl of very cold water using a slotted spoon. Let asparagus cool completely.
• Grate Pecorino Romano cheese finely using a rasp grater.
• Drain asparagus well and slice into very small pieces. Place in a bowl; season with salt and pepper. Add cayenne pepper, grated Pecorino Romano cheese, and bread crumbs. Mix in 1 egg to start. Add the second egg and continue mixing until well combined.
• Heat olive oil in a skillet over medium heat. Scoop some of the asparagus mixture into the hot oil; flatten with a fork. Cook until bottom is browned, about 4 minutes. Flip over and brown the other side, about 4 minutes more.