Guest guest Posted February 5, 2002 Report Share Posted February 5, 2002 * Exported from MasterCook * Broiled Asparagus and Goat Cheese on Light Rye Recipe By :Rose Elliot Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces thin asparagus spears -- trimmed 1/2 teaspoon olive oil 1/2 teaspoon lemon juice 2 sliced light rye bread 1 1/2 ounces goat cheese The fine, ready-trimmed asparagus sold in supermarkets is ideal for this. Allow about 5 to 6 spears for each sandwich. Brush the trimmed asparagus very lightly with a mixture of half olive oil, half lemon juice. Cook the spears under a preheated broiler until the asparagus is tinged with brown and just tender. Let cool. Spread two slices of light rye bread with 1 to 1 1/2 ounces smooth mild goat cheese, then sandwich the asparagus between them. TIP - Put 1 part olive oil and 8 parts of water in a spray bottle (a plant leaf mister works). Shake to combine and lightly spray vegetables before broiling or pan frying; or lightly spray salad greens. Source: " 2000 Vegetarian Express (Cassell) " S(vegRecipes): " Hanneman (kitpath) on 05-Feb-2002 " - - - - - - - - - - - - - - - - - - - .. =^..^= PatH http://home.earthlink.net/~kitpath/ Link to mastercook resource network, recipes, more 31Jan2002: COVERS for cookbooks; tested Lowfat recipes Quote Link to comment Share on other sites More sharing options...
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