Asparagus Pate Sandwich Food

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GRILLED OPEN-FACED ASPARAGUS SANDWICH



Grilled Open-Faced Asparagus Sandwich image

Use the best and freshest ingredients you can find! From Chef Philippe Boulot-a Pacific Northwest sensation. I use a sharp knife and slice the asparagus in half lengthwise before grilling. Asparagus can also be broiled or pan fried.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 5m

Yield 2 sandwiches

Number Of Ingredients 6

1/2 lb fresh asparagus, trimmed and washed well
extra virgin olive oil
4 slices artisan bread (olive bread is good!)
8 ounces fresh mozzarella cheese (or similar)
salt
fresh ground black pepper

Steps:

  • Heat a grill or grill pan until very hot. Toss the asparagus spears in some olive oil. Grill the aspargus spears for about 5-8 minutes. Do not allow them to get too soft or they'll turn to mush!
  • Lightly brush the bread slices with some olive oil and quickly grill on both sides until toasted but not dry or rock hard.
  • Lay the asparagus spears generously on the bread then arrange the cheese slices on top.
  • Place the sandwiches under the broiler just until the cheese melts.
  • Season with salt and pepper.

Nutrition Facts : Calories 362.9, Fat 25.5, SaturatedFat 15, Cholesterol 89.6, Sodium 713.3, Carbohydrate 6.9, Fiber 2.4, Sugar 3.3, Protein 27.6

HAM & ASPARAGUS SANDWICHES



Ham & Asparagus Sandwiches image

A perfect dish to be served at luncheons, brunches, or cut these in half to serve as appetizers for your next cocktail party.

Provided by Just Cher

Categories     One Dish Meal

Time 15m

Yield 12 open faced sandwiches, 12-24 serving(s)

Number Of Ingredients 6

24 asparagus spears
6 English muffins, split and toasted
12 slices of cooked deli ham
3/4 cup mayonnaise
2 tablespoons Dijon mustard
3/4 cup shredded monterey jack cheese

Steps:

  • Wash asparagus spears, find the point at the end of each stalk where it breaks easily, and snap off.
  • Line up tips cut off ends even with broken stalk.
  • Cut each spear in half.
  • Set aside.
  • Place muffin halves on a baking sheet, cut side up.
  • Top each with a slice of ham and 4 pieces of asparagus.
  • Combine Mayonnaise and mustard in a small mixing bowl stirring until well blended.
  • Spoon mixture evenly over top of each sandwich.
  • Broil 6 inches from heating element for 3 minutes.
  • Sprinkle cheese over each sandwich and broil just until cheese has melted.
  • Serve immediately.
  • Note these could also be cut in half and served as appetizers.

Nutrition Facts : Calories 202.2, Fat 10.1, SaturatedFat 3.1, Cholesterol 26.1, Sodium 660.7, Carbohydrate 18.6, Fiber 2, Sugar 2.4, Protein 9.9

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

FRESH ASPARAGUS PATTIES



Fresh Asparagus Patties image

Spring is in the air! These delicious patties are a new and exciting way to enjoy asparagus. Garnish with lemon aioli (see Footnote) and fresh lemon zest.

Provided by Chef John

Categories     Side Dish     Vegetables     Asparagus

Time 35m

Yield 6

Number Of Ingredients 7

1 pound fresh asparagus spears
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ounce Pecorino Romano cheese
⅓ cup plain dried bread crumbs
2 large eggs
1 tablespoon olive oil, or as needed

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.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 7.6 g, Cholesterol 66.9 mg, Fat 5.6 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 151.4 mg, Sugar 1.9 g

ASPARAGUS SANDWICHES



Asparagus Sandwiches image

Great little appetizer

Provided by barbara lentz @blentz8

Categories     Vegetable Appetizers

Number Of Ingredients 5

10 asparagus spears
1/2 cup(s) mayonnaise
2 tablespoon(s) finely chopped shallots
1/4 teaspoon(s) salt
10 slice(s) white bread crust removed

Steps:

  • Clean and trim the asparagus. Bring a pot of salted water to a boil and cook the asparagus for about 3 minutes. Drain and place on paper towel to dry.
  • Mix the mayo shallots and salt together. Spread the mayo mixture on each slices of bread. Place an asparagus spear on each slice. Roll up and place on serving plate seam side down.
  • You can cut these in half also to make more appetizers.

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 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

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