California Asparagus Sandwich Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASPARAGUS EGG SALAD TEA SANDWICHES



Asparagus Egg Salad Tea Sandwiches image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.

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.

CALIFORNIA GRILLED VEGGIE SANDWICH



California Grilled Veggie Sandwich image

I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.

Provided by Anonymous

Categories     Main Dish Recipes     Sandwich Recipes

Time 50m

Yield 4

Number Of Ingredients 10

¼ cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
⅛ cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
½ cup crumbled feta cheese

Steps:

  • In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
  • Preheat the grill for high heat.
  • Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
  • Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g

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 :

EGG AND ASPARAGUS CLUB SANDWICHES



Egg and Asparagus Club Sandwiches image

Looking for a hearty dinner using eggs and asparagus? Then check out this flavorful club sandwich - a tasty meal.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 2

Number Of Ingredients 9

2 eggs
6 oz. fresh asparagus spears
2 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon mustard
2 teaspoons chopped fresh dill
6 (1/2-inch-thick) slices Italian bread
4 slices tomato
1 (1 1/2-oz.) slice Swiss cheese, halved
2 leaves leaf lettuce

Steps:

  • Place eggs in small saucepan; add enough cold water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; slice. Set aside.
  • Meanwhile, wash asparagus; snap off tough stem ends. In large skillet, bring 1 inch lightly salted water to a boil. Arrange asparagus spears evenly in skillet. Cover; cook 4 to 5 minutes or until asparagus is crisp-tender. Drain; rinse with cold water to cool.
  • In small bowl, combine mayonnaise, mustard and dill; blend well. Spread mixture on 1 side of each bread slice. On 2 bread slices, spread side up, layer egg slices and asparagus; top each with second bread slice. Layer tomato slices, cheese and lettuce on each sandwich; top with remaining bread slices, spread side down. If desired, place 2 decorative toothpicks in each sandwich.

Nutrition Facts : Calories 530, Carbohydrate 52 g, Cholesterol 240 mg, Fat 3 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 920 mg, Sugar 7 g

ASPARAGUS APPETIZERS



Asparagus Appetizers image

A wonderful appetizer to have on hand that can be made ahead of time, frozen, and used as needed.

Provided by DALEPFEFFER

Categories     Appetizers and Snacks     Vegetable

Time 1h45m

Yield 10

Number Of Ingredients 6

20 thin slices sandwich bread, crusts removed
¾ pound butter
4 ounces blue cheese, at room temperature
1 (8 ounce) package cream cheese, at room temperature
1 egg, beaten
20 fresh asparagus spears

Steps:

  • Trim crusts from bread, and flatten slightly with a rolling pin.
  • In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
  • Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
  • To serve, preheat oven to 400 degrees F (205 degrees C).
  • Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!

Nutrition Facts : Calories 462.5 calories, Carbohydrate 18.6 g, Cholesterol 125 mg, Fat 40.3 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 24.9 g, Sodium 650.6 mg, Sugar 2 g

CALIFORNIA ASPARAGUS SANDWICH



California Asparagus Sandwich image

I'm bringing these to the San Francisco Giants game tomorrow. Asparagus with Bacon sounds like a winner to me. GO GIANTS!

Provided by cookiedog

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/8 teaspoon salt
1/3 cup mayonnaise
1 tablespoon olive oil
focaccia bread (cut in 8 pieces, 5x5 inches)
1 1/2 cups baby lettuce (lightly packed) or 1 1/2 cups arugula (lightly packed)
1 cup roasted red pepper, pieces
8 ounces fresh mozzarella cheese, sliced about 1/4-inch thick (may substitute regular mozzarella, provolone or mild Swiss)
16 cooked asparagus spears
4 slices pancetta (thick cut and cooked almost crisp and broken into 3-inch pieces) or 4 slices bacon (thick cut and cooked almost crisp and broken into 3-inch pieces)

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.

Nutrition Facts : Calories 301, Fat 22.9, SaturatedFat 8.9, Cholesterol 49.9, Sodium 1059, Carbohydrate 11, Fiber 1.9, Sugar 2.8, Protein 14.8

CALIFORNIA WRAP SANDWICH



California Wrap Sandwich image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

Four 10-inch flour tortillas
8 to 12 trimmed leaves of green or red leaf lettuce, washed and dried
12 ounces sliced cooked turkey breast
12 slices apple-wood smoked bacon, cooked
1 vine-ripened tomato, cored and cut into 16 wedges
1 ripe Hass avocado, peeled, pitted and cut into 16 slices tossed with 2 teaspoons lime juice
Kosher salt and freshly ground pepper
1 cup arugula or watercress, washed and dried
1/2 recipe Ranch dressing, recipe follows
2 cloves garlic
1/2 teaspoon kosher salt
1 cup prepared or homemade mayonnaise
1/4 to 1/3 cup buttermilk
2 tablespoons minced flat-leaf parsley
2 tablespoons minced fresh chives
1 scallion, thinly sliced
1 teaspoon white wine vinegar
Freshly ground black pepper

Steps:

  • Wrap tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Alternatively, heat the tortillas individually in an un-greased large skillet over medium heat.
  • Lay the tortillas on a cutting board and start to layer the ingredients. Fan the leaf lettuce on the top three-quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato, and avocado. Season with salt and pepper, to taste. Top with the arugula and some of the dressing. Fold up the bottom quarter of the tortilla and then start to roll each sandwich into a cone shape. Secure the tortilla with a toothpick. Serve immediately.
  • Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4-cup buttermilk, parsley, chives, scallion, vinegar, and pepper to taste. If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk. Use immediately or refrigerate, covered, for up to 3 days.

CALIFORNIA ASPARAGUS SANDWICH



CALIFORNIA ASPARAGUS SANDWICH image

Categories     Sandwich     Leafy Green

Yield 4 servings

Number Of Ingredients 12

1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/8 teaspoon salt
1/3 cup mayonnaise
1 tablespoon olive oil
8 squares focaccia bread, 5x5 inches, or puffy pizza crust baked without toppings
1-1/2 cups (lightly packed) baby lettuces or arugula
1 cup roasted red bell pepper pieces
8 ounces fresh mozzarella cheese, sliced about 1/4-inch thick (may substitute regular mozzarella, provolone or mild Swiss)
16 cooked asparagus spears
4 slices pancetta or thick bacon cooked almost crisp and broken into 3-inch pieces

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.

CALIFORNIA SANDWICHES



California Sandwiches image

Provided by Florence Fabricant

Categories     dinner, lunch, main course

Time 20m

Yield 6 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 teaspoon soy sauce
Juice of 1 lime
1 pound skinless and boneless chicken breasts
1 ripe Haas avocado
2 teaspoons chili powder
3/4 cup plain nonfat yogurt
1 cup radish sprouts
1/4 cup grated carrot
12 slices multigrain bread

Steps:

  • Preheat a grill or broiler. Mix the olive oil with the soy sauce and one tablespoon of the lime juice. Brush this mixture on the chicken and grill or broil the chicken until it is lightly browned and cooked through. Set aside.
  • Halve the avocado, remove the pit and peel off the skin. Cut the avocado into slices and gently toss them with the remaining lime juice and the chili powder.
  • Mix the yogurt with the sprouts and the grated carrot. Spoon this mixture on the slices of bread. Top six of the slices of bread with the avocado slices. Slice the chicken one-half inch thick against the grain and arrange the slices of chicken on the avocado. Cover with the remaining slices of bread, yogurt-side down. Cut the sandwiches in half and serve.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 17 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 376 milligrams, Sugar 7 grams, TransFat 0 grams

ASPARAGUS SANDWICH



Asparagus Sandwich image

Balsamic dressing and cream cheese makes this open-faced sandwich. When you want something a little different......

Provided by Southern Lady

Categories     Lunch/Snacks

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 lbs asparagus, medium size, ends snapped and stems peeled
1/4 cup balsamic vinegar
1 tablespoon tamari (or soy sauce)
3 tablespoons brown sugar
2 garlic cloves, minced fine
1 green onion, sliced fine
1 small baguette, sliced into 1 1/2 inch slices
8 ounces cream cheese, softened (or goat cheese)
2 tablespoons fresh chives, chopped (or 1 T green onion tops)
2 tablespoons fresh tarragon, chopped (or 2 tsp dried)
salt (to taste)
ground pepper (to taste)
6 radishes, sliced thinly (optional)

Steps:

  • In a steamer basket over boiling water, steam asparagus for 3-5 minutes or until fork tender, but NOT overcooked.
  • Rinse immediately under cold water. Set aside until ready to use.
  • SAUCE: Combine the balsamic vinegar, soy sauce, brown sugar and garlic in a small saucepan. Add 2 tablespoons of water. Over medium heat, reduce by half.
  • Add the green onion. Adjust seasoning.
  • In a small bowl, combine the cream cheese, chives and tarragon. Set aside.
  • In a toaster oven or under a broiler, toast one side of each of the baguette slices.
  • Spread each with a small amount of the cream cheese mixture.
  • Arrange the asparagus, drizzle with vinegarette.
  • Add desired seasoning of S&P.
  • Add sliced radishes (optional).

Nutrition Facts : Calories 482.2, Fat 22.5, SaturatedFat 13.1, Cholesterol 62.4, Sodium 881.1, Carbohydrate 57.7, Fiber 5.9, Sugar 12.7, Protein 15.8

SPRINGTIME ASPARAGUS AND PARMESAN SANDWICH



Springtime Asparagus and Parmesan Sandwich image

Asparagus, fresh Parmesan cheese, and the buttery flavor of Boston lettuce - what could say 'spring' more? After a long winter, these are my Spring food fantasies!

Provided by DAKOTABEAR1

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 16m

Yield 6

Number Of Ingredients 8

1 bunch asparagus spears, trimmed and cut in half
⅓ cup water
12 slices French bread
¼ cup butter
⅓ cup mayonnaise
⅓ cup shaved Parmesan cheese
12 Bibb lettuce leaves
freshly ground black pepper to taste

Steps:

  • Place the asparagus and 1/3 cup water in a microwave-safe bowl. Cook in the microwave on High 1 minute, or just until tender. Rinse under cold water, and blot dry with paper towels.
  • Spread 1 side of 6 bread slices with 1/4 teaspoon butter and about 1 tablespoon mayonnaise each. Layer with asparagus, and sprinkle with Parmesan cheese. Place lettuce over the asparagus, season with pepper, and top with remaining 6 bread slices to form 6 sandwiches. Slice on a diagonal; this is a sandwich that exudes spring !

Nutrition Facts : Calories 343.5 calories, Carbohydrate 32.6 g, Cholesterol 29.9 mg, Fat 20 g, Fiber 3.1 g, Protein 10.3 g, SaturatedFat 7.6 g, Sodium 536.9 mg, Sugar 3.1 g

AWESOME ASPARAGUS SANDWICH



Awesome Asparagus Sandwich image

This is a great vegetarian sandwich that even meat-lovers will like! I came up with this idea after having an asparagus sandwich at a restaurant that my husband and I both loved. It is quick and easy and so yummy!

Provided by LYSAVANDER

Categories     Heroes, Hoagies and Subs

Time 30m

Yield 3

Number Of Ingredients 9

1 bunch fresh asparagus, trimmed
1 red bell pepper, seeded and quartered
1 tablespoon olive oil
3 hoagie rolls
6 ounces shredded Swiss cheese
1 ripe tomato, sliced
3 tablespoons mayonnaise
2 tablespoons lemon juice
1 teaspoon minced garlic

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toss asparagus and red pepper with olive oil. Place on a lined baking sheet and bake until tender, about 10 minutes. Once cool enough to handle, remove skin from the pepper and slice into strips.
  • Cut hoagie rolls in half, place on a baking sheet, and toast lightly in the oven. Remove rolls from the oven and sprinkle each half with cheese. Place 4 to 5 asparagus spears and a few strips of pepper on one side. Place slices of tomato on the other side of the roll. Place the hoagies back in the oven until the cheese is melted, about 5 minutes.
  • Meanwhile, in a separate bowl, mix the mayonnaise, lemon juice, and garlic together. Spread the dressing on one side of the roll and close sandwich.

Nutrition Facts : Calories 795.8 calories, Carbohydrate 82.8 g, Cholesterol 57.4 mg, Fat 38.5 g, Fiber 8.2 g, Protein 31.1 g, SaturatedFat 14 g, Sodium 950.7 mg, Sugar 11.7 g

ASPARAGUS, HAM, AND CHEESE MELTS



Asparagus, Ham, and Cheese Melts image

Categories     Sandwich     Cheese     Pork     Vegetable     Broil     Quick & Easy     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 6

1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1/4 cup mayonnaise
1 pound thin asparagus
4 slices Italian or other white bread
2 teaspoons unsalted butter, softened
1/4 pound sliced cooked ham

Steps:

  • Preheat broiler.
  • In a small bowl stir together Parmesan and mayonnaise. Trim asparagus to fit bread and arrange asparagus in a skillet just large enough to hold it in one layer. Add 1/2 inch salted cold water and cook asparagus, covered, over moderately high heat 5 minutes, or until just tender. In a colander drain asparagus well.
  • Arrange bread on a baking sheet and butter top of each slice. Broil bread about 6 inches from heat until golden, about 2 minutes. Turn bread over and arrange ham on each slice, folding or trimming to fit if necessary. Arrange asparagus on ham and spread with Parmesan mixture. Broil sandwiches about 3 inches from heat until golden, 1 to 2 minutes.

ASPARAGUS CHICKEN SANDWICHES



Asparagus Chicken Sandwiches image

No one will be able to resist these lovely open-faced sandwiches that definitely say "spring". Served on toasted English muffins, slices of chicken and tomato are topped with fresh asparagus spears, then draped with a creamy lemon sauce. "This is a great way to use leftover chicken or turkey," says Anca Cretan of Hagerstown, Maryland.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1 pound fresh asparagus, cut into 3-inch lengths
1-1/2 cups reduced-fat sour cream
2 teaspoons lemon juice
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 pound sliced cooked chicken breast
4 English muffins, split and toasted
2 medium tomatoes, sliced
Paprika, optional

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. In the same pan, combine the sour cream, lemon juice, mustard and salt; heat through., Place chicken on a microwave-safe plate; microwave on high for 30-40 seconds or until warmed. , Place two English muffin halves on each plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired.

Nutrition Facts : Calories 385 calories, Fat 11g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 645mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

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

TEA SANDWICHES WITH CREAM CHEESE AND ASPARAGUS



Tea Sandwiches with Cream Cheese and Asparagus image

In our little tea sandwiches, cooked asparagus is layered with a mixture of poached salmon, horseradish, and nonfat sour cream over whole-grain bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Yield Makes 4 dozen

Number Of Ingredients 12

3 salmon steaks (about 2 1/4 pounds total)
1 1/2 loaves whole-grain bread, thinly sliced
4 cups water
1/4 cup finely grated fresh horseradish
1 1/2 cups nonfat sour cream
1 teaspoon coarse salt
36 spears asparagus (about 3 pounds), ends trimmed
1 onion, peeled and cut in half
5 sprigs fresh flat-leaf parsley
5 sprigs fresh thyme
1 bay leaf
20 whole black peppercorns

Steps:

  • Place water, onion, parsley, thyme, bay leaf, and peppercorns in a medium pan set over high heat; bring to a boil. Reduce heat to medium-low, add salmon, cover, and allow to simmer until the salmon is cooked through, about 8 minutes. Remove salmon from water; when cool enough to handle, flake salmon into small pieces, and transfer to a medium bowl. Add horseradish, sour cream, and salt; stir to combine. Set mixture aside.
  • Fill a large bowl with ice and water; set aside. Bring a wide, shallow pan of water to a simmer over medium heat. Add asparagus; let simmer until tender, about 3 minutes. Transfer to the ice bath; let cool. Transfer to a cutting board, and slice the asparagus in half lengthwise; set aside.
  • Assemble the sandwiches: Spread reserved horseradish-salmon mixture onto each slice of bread. Top half the slices with six asparagus-spear halves, then cover with the remaining slices of bread. Trim crusts, cut each sandwich into four triangles, and serve immediately.

Nutrition Facts : Calories 71 g, Cholesterol 12 g, Fat 2 g, Fiber 1 g, Protein 6 g, Sodium 102 g

CHEESE ASPARAGUS ROLL-UPS



Cheese Asparagus Roll-Ups image

These appetizers are easy to assemble, appealing and colorful, with a touch of paprika on top. They bake up crispy and, served warm, are always a hit at a party.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 14 servings.

Number Of Ingredients 6

1 pound fresh asparagus, trimmed
1 jar (8 ounces) process cheese sauce
1/2 cup mayonnaise
1 loaf (1 pound) sliced sandwich bread, crusts removed
1/3 cup butter, melted
Paprika

Steps:

  • Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender. Place asparagus on paper towels; pat dry., In a small bowl, combine cheese sauce and mayonnaise. Flatten bread slices with a rolling pin. Spread cheese mixture over each to within 1/2 in. of edges. Top each with 2 pieces of asparagus; roll up. Brush with butter; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 350° for 5-8 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 237 calories, Fat 16g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 528mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

CALIFORNIA STEAK SANDWICH



California Steak Sandwich image

Flank steak, Caramelized onions with Seasoned Arugula on Garlic toast. This sando is amazing ! It's 4 ingredients that absolutely sing harmoniously.

Provided by Kana K.

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon lime juice (or lemon)
1 tablespoon brown sugar
1 lb flank steak
1/2 teaspoon kosher salt, to taste
1/4 teaspoon fresh ground black pepper, to taste
1 -2 sweet onion, circular slices
1 cup arugula
6 tablespoons butter, softened (3/4 of a stick)
2 garlic cloves
1/3 cup parsley, flat leafed, finely chopped
4 slices bread, you're favorite, I use Texas toast or 4 slices sliced sourdough bread

Steps:

  • In a large bowl, whisk together olive oil, soy sauce, lime juice and brown sugar. Add steak and toss until coated. Marinate for at least 30 minutes or up to 2 hours.
  • Remove steak from marinade and pat dry with paper towels. Season lightly with salt (remembering there was soy sauce in the marinade) and pepper.
  • To grill: Preheat grill to medium-high. Place on grill and cook steak to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.).
  • To broil: Preheat oven broiler to high. Place steak on a sheet pan and cook, turning once halfway, until cooked to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.).
  • For the onions: Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize. (I use a small metal skewer to hold the onions together) easier to flip over.
  • For the Garlic bread: Combine the butter, chopped parsley and garlic in a food processor or with a mixer until smooth. Season with salt and pepper. Spread on both sides of bread and place in a pan over medium heat until toasted, flip and repeat.
  • For the seasoned Arugula: Place in a bowl, lightly squirt some olive oil and season with salt and pepper.
  • Garlic toast, arugula, steak and top the steak with the caramelized onions and the other piece of garlic toast -- enjoy!

Nutrition Facts : Calories 1063.9, Fat 75.5, SaturatedFat 32.9, Cholesterol 245.8, Sodium 2282.5, Carbohydrate 41, Fiber 2.9, Sugar 12, Protein 55.6

ASPARAGUS SANDWICHES



Asparagus Sandwiches image

Something different and yummy! A friend served these finger sandwiches at a baby shower. I couldn't believe they were so easy! Can be made ahead of time, just cover with plastic wrap and refrigerate. Enjoy!

Provided by MINIVANMOMOF3

Categories     Sandwiches

Time 20m

Yield 48

Number Of Ingredients 5

1 (10 ounce) can asparagus tips, drained
½ cup mayonnaise
2 tablespoons finely chopped onion
1 pinch seasoning salt
1 (1 pound) loaf soft, sliced white bread

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.

Nutrition Facts : Calories 42.9 calories, Carbohydrate 5 g, Cholesterol 0.9 mg, Fat 2.2 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 99 mg, Sugar 0.5 g

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, EGG, AND ONION SANDWICH



Asparagus, Egg, and Onion Sandwich image

Categories     Bread     Sandwich     Egg     Onion     Breakfast     Picnic     Lunch     Asparagus     Spring     Simmer

Yield makes 2 hero sandwiches, or 4 sandwiches on rolls

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1/2 bunch asparagus, stems peeled and cut into 2-inch lengths
1/2 teaspoon kosher salt
4 large eggs
4 ounces mild provola, shredded
Two 6-inch lengths semolina bread, or 4 crusty rolls, lightly toasted

Steps:

  • Heat the oil in a large skillet over medium heat, and add the onion, asparagus, and 1/4 cup water. Season with 1/4 teaspoon of the salt, cover, and let simmer until the asparagus is tender, about 10 minutes, until the water has evaporated.
  • Beat eggs with the remaining salt. Pour the eggs into the skillet, and cook, stirring, until just beginning to set but still wet, about 1 minute. Sprinkle with the grated provola, then cover and cook until cheese melts, about 1 minute more. Uncover, stir to mix in the cheese, and serve on the toasted bread or rolls.

More about "california asparagus sandwich recipes"

CALIFORNIA VEGGIE SANDWICH RECIPE | BON APPéTIT
california-veggie-sandwich-recipe-bon-apptit image
2016-07-19 Step 5. Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained ...
From bonappetit.com


TOMATO & ASPARAGUS SANDWICH STACK
tomato-asparagus-sandwich-stack image
Blanch asparagus 2-3 minutes until al dente, immediately drain water, then set aside. Slice basil leaves into thin strips, set aside. Slice tomato in thick slices. On a small plate, put one slice of tomato down toward the front of plate, slice in …
From bigoven.com


ASPARAGUS GRILLED CHEESE SANDWICH - CLOSET COOKING
asparagus-grilled-cheese-sandwich-closet-cooking image
2010-06-04 2 slices of bread. 1 tablespoon butter (room temperature) directions. Toss the asparagus in the oil, salt and pepper. Arrange the asparagus in a single layer on a baking sheet. Roast in a preheated 400F/200C oven until …
From closetcooking.com


BEEF AND ASPARAGUS SANDWICH RECIPE - TESCO REAL FOOD
beef-and-asparagus-sandwich-recipe-tesco-real-food image
Method. Brush the slices of rye bread bloomer with olive oil and grill for 1-2 minutes, each side. Grill the asparagus tips for 4-5 minutes, turning regularly. Between the 3 bread slices, divide the British topside of roast beef slices, the …
From realfood.tesco.com


10 BEST ASPARAGUS CREAM CHEESE SANDWICH RECIPES
10-best-asparagus-cream-cheese-sandwich image
2022-07-07 asparagus spears, medium carrot, cream cheese, mayonnaise, salmon and 5 more Crepes Oscar KitchenAid egg yolks, unsalted butter, lump crab meat, fresh chervil, orange segments and 13 more
From yummly.com


CALIFORNIA ASPARAGUS SANDWICH RECIPE | FOOD NETWORK

From foodnetwork.com
Author Joyce Rosencrans
Steps 3


HAM-AND-ASPARAGUS SANDWICHES RECIPE | MYRECIPES
Advertisement. Step 2. Spread butter mixture evenly over bottom half of bread. Spread mayonnaise evenly over top half of bread. Layer bottom half evenly with ham slices, asparagus, and cheese slices; place on a baking sheet. Step 3. Broil 2 inches from heat 1 minute or just until cheese melts. Top with remaining bread half.
From myrecipes.com


CALIFORNIA ASPARAGUS SANDWICH ARCHIVES | THE SATURDAY …
SANDWICH. 4 squares (5-by-5-inch) foccacia bread; 1 1/2 cups baby arugula leaves or baby lettuces (lightly packed) 1 cup roasted red pepper, well drained and julienned; 8 ounces fresh mozzarella cheese, sliced; 1/4-inch thick 16 asparagus spears, cooked fork-tender; 4 slices pancetta (1/8-inch thick), cooked almost crisp, break into 2-inch ...
From saturdayeveningpost.com


GRILLED SWISS CHEESE SANDWICH WITH ASPARAGUS
This is the Grilled Swiss cheese sandwich with asparagus recipe. Prep: 15 min; Cooking: 15 min; Yields 4 Servings. Ingredients; Preparation; Nutrition; Ingredients . 1 bunch of green and/or white asparagus (about ¾ lb – 350 g) trimmed; 1/4 cup (60 mL) homemade Gouda asparagus pesto ; 8 slices of whole wheat bread ; 4 oz (120 g) Canadian Swiss cut into 8 slices; Butter at …
From dairyfarmersofcanada.ca


10 BEST ASPARAGUS CREAM CHEESE SANDWICH RECIPES | YUMMLY
150,122 suggested recipes. Asparagus And Cream Cheese Sandwich Homesick Texan. cream cheese, salt, fresh asparagus, tarragon, butter, bread and 2 more. Cream Cheese Sandwich Binjal VEG Kitchen. tomato, chopped onion, coriander leaves, cream cheese, black pepper and 5 more. Pork Loin Tortilla Wraps with Roasted Vegetables and Citrus Mint ...
From yummly.com


AN ASPARAGUS SANDWICH AND A NEW ATTITUDE | HOMESICK TEXAN
Instructions. Preheat the oven to 400° F. Boil or steam the chopped asparagus for 3 minutes and then submerge in cold water. Mix the cooked asparagus with the softened cream cheese and tarragon, then add salt and pepper to taste. Melt the butter in a saucepan.
From homesicktexan.com


10 BEST ASPARAGUS CREAM CHEESE SANDWICH RECIPES - YUMMLY
2022-07-03 Sheet Pan Caesar Chicken and Asparagus with Garlic Bread Yummly. lemon, garlic, Italian seasoning, asparagus, black pepper, Caesar salad dressing and 8 more. Guided.
From yummly.com


ASPARAGUS AND CHEESE SANDWICH RECIPE | LEITE'S CULINARIA
2022-05-16 Preheat the oven to 400°F (200°C) and place a rack in the center position. On a rimmed baking sheet, combine the asparagus, olive oil, salt, and pepper. Toss to combine, then spread out the asparagus in a single layer. Bake until tender and starting to brown, about 10 minutes. In a small bowl, stir together the mayonnaise and butter.
From leitesculinaria.com


ASPARAGUS SANDWICHES RECIPE - HUBERT KELLER | FOOD & WINE
Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel the pepper and discard the skin, core and seeds, then slice …
From foodandwine.com


THE BEST-EVER CALIFORNIA SANDWICH | KITCHN
2020-08-05 Scoop the flesh into a medium bowl. Add 1 tablespoon lemon juice, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt, and mash until the avocado is smooth. Toast 8 slices multigrain bread. Place 4 of the slices on a work surface and spread 2 tablespoons hummus on each. Top each with 2 slices provolone cheese.
From thekitchn.com


ASPARAGUS SANDWICH - BIGOVEN.COM
Asparagus Sandwich recipe: Try this Asparagus Sandwich recipe, or contribute your own. Add your review, photo or comments for Asparagus Sandwich. American Main Dish Sandwiches and Wraps
From bigoven.com


10 BEST ASPARAGUS SANDWICH RECIPES | YUMMLY
2022-07-12 Open Faced Egg Asparagus Sandwich Hello Life mayonnaise, hard boiled eggs, bacon bits, extra-virgin olive oil and 10 more Roasted Beet, Mushroom and Asparagus Sandwich Cook Nourish Bliss
From yummly.com


ASPARAGUS, ONION AND EGG SANDWICH - LIDIA
Directions. Heat the oil in a large skillet over medium heat, and add the onion, asparagus and 1/4 cup water. Season with 1/4 teaspoon of the salt, then cover and let simmer until the water has boiled away and the asparagus is tender, about 10 minutes. Beat the eggs with the remaining salt. Pour the eggs into the skillet over the vegetables ...
From lidiasitaly.com


CALIFORNIA CLUB SANDWICH - CALIFORNIA AVOCADOS
Instructions. Slice half the avocado and set aside. Mash together the remaining half avocado with garlic and ground pepper. Spread on half of the toasted bread slices. Layer over the mashed avocado the tomatoes, turkey, bacon and microgreens. Top with sliced avocado and remaining slices of bread. Cut each sandwich diagonally into four triangles.
From californiaavocado.com


10 BEST ASPARAGUS SANDWICH RECIPES | YUMMLY
2022-07-07 30-Minute Sheet Pan Chicken Caprese Yummly. salt, black pepper, butter, sea salt flakes, asparagus, extra-virgin olive oil and 9 more. Guided.
From yummly.co.uk


PASTRAMI SANDWICH RECIPE - CALIFORNIA AVOCADOS
Instructions. Heat a Panini press on medium-high heat. When the press is hot, lightly spray the press with oil. Lay all of the onion slices on the press and close the lid. Cook for 5 minutes until the onions are soft. Meanwhile, spread mustard on each of 4 slices of the bread. When onions are finished cooking, divide the onion mixture among the ...
From californiaavocado.com


THE CALIFORNIA BLAST SANDWICH - CALIFORNIA AVOCADOS
Use a spatula to turn the fish over and finish cooking until the salmon is opaque throughout and flakes easily, about 2 to 3 minutes. Set aside. Divide half of the grilled bread slices onto serving plates. Top each bread slice with a whole lettuce leaf, slices of tomato, salmon, avocado and bacon. Close each sandwich stack with the remaining ...
From californiaavocado.com


GRILLED BRISLING & ASPARAGUS SANDWICHES - CLOVER LEAF
Then cool in cold water. Remove and dry. Mix parsley, garlic and lemon peel in a bowl. Heat olive oil in a sautée pan over medium high heat. Brown bread slices on one side. Drain. Divide and place the asparagus, sardines and parsley mixture on the un-browned side of two slices of bread. Cover each with remaining two slices, browned side up.
From cloverleaf.ca


WARM ASPARAGUS SANDWICH - BIGOVEN.COM
Warm Asparagus Sandwich recipe: Try this Warm Asparagus Sandwich recipe, or contribute your own. Add your review, photo or comments for Warm Asparagus Sandwich. American Appetizers Vegetable
From bigoven.com


ASPARAGUS SANDWICH WITH CHIMICHURRI CREAM CHEESE - WSJ RECIPES
Kosher salt and freshly ground black pepper; 2 medium tomatoes, cored and sliced ½ inch thick; 9 cloves garlic, minced, plus 1 whole clove garlic
From wsj.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #bacon     #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #lunch     #pork     #vegetables     #american     #easy     #finger-food     #picnic     #sandwiches     #californian     #brown-bag     #meat     #asparagus     #to-go     #presentation     #3-steps-or-less

Related Search