LADY AND SONS ASPARAGUS SANDWICH - PAULA DEEN
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
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
SAUTEED ASPARAGUS
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.
AWESOME ASPARAGUS SANDWICH
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
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
GRILLED ASPARAGUS
Categories Side Asparagus Summer Grill/Barbecue Healthy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Prepare grill.
- Divide asparagus into 4 bunches. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch (see photo, above). Brush asparagus with oil and season with kosher salt.
- Grill asparagus on an oiled rack set 5 to 6 inches over glowing coals until tender, 3 to 5 minutes on each side.
ASPARAGUS WITH ROASTED-GARLIC AïOLI
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
- Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.
- Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.
SPRINGTIME ASPARAGUS AND PARMESAN SANDWICH
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
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
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