Very Tasty Asparagus Sandwich Recipes

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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

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

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.

EGG-YOLK BUTTER AND ASPARAGUS TEA SANDWICHES



Egg-Yolk Butter and Asparagus Tea Sandwiches image

These tea sandwiches are a delicate and delicious answer to high tea any time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 2 dozen

Number Of Ingredients 8

4 large hard-boiled eggs
1/4 cup mayonnaise
2 tablespoons unsalted butter, room temperature
1 teaspoon Dijon mustard
1/2 teaspoon white-wine vinegar
1/8 teaspoon coarse salt, plus more for cooking water
1 bunch (about 1 pound) asparagus, tough ends removed
16 slices thin white bread

Steps:

  • Peel eggs, and remove yolks; reserve whites for another use. With a wooden spoon, mash yolks in a small bowl. Add mayonnaise, butter, mustard, vinegar, and salt; stir until smooth. Cover, and refrigerate yolk butter until ready to use.
  • Prepare an ice bath; set aside. Fill a large skillet with 1 inch of water, and bring to a boil over high heat. Add a dash of salt, and asparagus, and blanch until just tender and bright green, 2 to 3 minutes. Place asparagus in ice bath to stop cooking and chill completely. Transfer to paper towels to drain, and set aside.
  • Spread butter on two slices of bread. Layer one slice with asparagus; place the other slice on top of it. Gently trim crusts with a serrated knife. Cut into finger sandwiches. Cover with a damp paper towel until ready to serve.

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 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

ASPARAGUS PATE SANDWICH



Asparagus Pate Sandwich image

These delicious pate sandwiches of asparagus and cheese on sourdough are grilled in the broiler. Very tasty served with a rich tomato soup such as recipe #117907 for a special luncheon. Makes 4 sandwiches. From Saks Fifth Avenue Cafe.

Provided by BecR2400

Categories     Lunch/Snacks

Time 38m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 8

2 cups frozen asparagus
1/2 cup cream cheese
1 cup freshly grated parmesan cheese (divided use)
1 teaspoon salt
1 teaspoon pepper
8 slices sourdough bread
2 tablespoons butter (or margarine)
sliced sun-dried tomato packed in oil

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.

Nutrition Facts : Calories 611.9, Fat 26.9, SaturatedFat 15.2, Cholesterol 69.2, Sodium 1870.1, Carbohydrate 68.6, Fiber 4, Sugar 0.6, Protein 23.2

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

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