Asparagus Sandwich

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Asparagus Sandwich

 

8 to 10 fresh asparagus spears, washed and trimmed

2 TB butter, divided

Salt and ground black pepper or lemon pepper

2 slices pumpernickel bread

2 slices Jack cheese

1 or 2 TB Thousand Island Dressing, recipe follows

3 slices red onion, cut into rings

Pickle slices or fresh parsley, for garnish, optional

 

Blanch asparagus spears in boiling, salted water for 1 minute. Remove

immediately to a bowl of ice water.

 

Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus

and lightly sauté. Season with

salt and pepper, or lemon pepper. Remove asparagus from pan and set aside.

 

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. Flip bread and lay 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.

 

~~~Thousand Island Dressing~~~

1-1/2 cups mayonnaise

1 hard boiled egg, crushed finely

1 cup ketchup

1/4 cup dill relish

Salt and ground black pepper

Lemon pepper

 

In a medium bowl, mix all ingredients together. Season with salt, pepper, and

lemon pepper, to taste.

Store in an air tight container and refrigerate until ready to serve.

 

Yield: 2-3/4 cups.