This Open Faced Asparagus Sandwich needs only 4 ingredients and is the culinary equivalent of sitting in a café in Paris in the springtime.Jump to Recipe
This Open Faced Asparagus Sandwich was borne from my need to eat asparagus with every meal during the the months of March and April.
This recipe is actually kind of a non-recipe - it's just roasting asparagus and then slathering bread with mayo and mashing it all together. It's one of those recipes that's more than the sum of it's parts.
This is sort of the springtime equivalent of a summer tomato sandwich, and I urge you to try it as soon as possible.
- Asparagus - get the thinnest asparagus you can for this recipe - it's easier to bite through.
- Bread - a nice French or Italian loaf - I like a soft bread for this recipe.
- Mayonnaise - if you're one of those people that don't like mayo, you can use plain Greek yogurt instead.
- Salt and Pepper
Tips and Tricks
- Use the thinnest asparagus you can - since you're biting through the asparagus stalks instead of using flatware, you want it thin enough to bite through easily.
- If you don't have fresh lemons to squeeze lemon juice over the sandwich you can either do without it, or drizzle just a teaspoon of white wine vinegar over it.
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Open Faced Asparagus Sandwich
- 1 bunch of asparagus relatively thin stalks preferably
- Bread of some sort - baguette bolillo roll, or similar; cut in half like a burger bun
- Salt and pepper
- Start by cooking the asparagus the way you like it. I roast it for 20 minutes in a 400 degree oven with a little bit of olive oil and salt and pepper.
- Cut your baguette in half, and toast it in the oven for a few minutes to brown the top. Alternately, toss a few slices of toast in the toaster.
- Slather mayonnaise on the toasted bread. Dont by shy with the mayo. You want a smooth and creamy base for the asparagus.
- Top the bread and mayo with stalks of asparagus. Sprinkle with salt and pepper, and squeeze a little bit of lemon juice on top.
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