Asparagus Sandwiches

I don’t know what’s come over me. I’ve eaten asparagus about four times this week, and I’m still craving it. We had asparagus with duck on Monday, asparagus and peas in lemony pasta on Tuesday, asparagus beef rolls for an appetizer on Thursday, and now this.

This is proof that a sandwich needs no meat to be a filling meal unto itself. And it’s so easy! All you need are a few things.

Ingredients (serves 2 hungry people)

about 20 asparagus spears, trimmed of woody parts

2-3 ounces of nice stinky cheese, grated (we used raclette, but I’d love to try asiago or chaumes)

8 little slices of ciabatta or 4 bigger slices of a tasty sourdough or rye

a bit of butter or oil

Directions

Finely grate the cheese and sprinkle it over the bread. put that in the oven at 350°F while you cook the asparagus.

Heat a grill pan (or cast iron or nonstick skillet) over medium high and add a bit of butter or oil to flavor the asparagus and keep it from sticking. Cook the asparagus 4-5 minutes, turning over with a spatula halfway through to cook it evenly.

My grill pan is pretty tiny, so I did this in two batches. Pull out your cheesy bread and enjoy the smell of melted cheese. It makes everything better.

My ciabatta was store bought and way too holey, which is why I had to use the baking sheet. Not using a baking sheet is better, as it allows the oven to crisp up the bottoms of the bread slices. Asparagus packs a nice bit of crunch on its own, so this was still good, but there’s just something about crunchy bread that’s unmistakable and better than everything else. Moving on. Top 1/2 of the bread slices with asparagus spears (4 or 5 fit on these skinny slices), sandwich it up, and devour. Then take a moment to realize that you just made a delicious and fairly healthful lunch in only ten minutes. That means you’re allowed to have dessert, right?

 

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