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Full Online Book HomeLearning KitchenVegetables - Asparagus - Asparagus Sandwich
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Vegetables - Asparagus -  Asparagus Sandwich Post by :NJDevils1087 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1037

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Vegetables - Asparagus - Asparagus Sandwich

1/2 teaspoon finely chopped lemon rind
1 tablespoon fresh lemon juice
2 cloves garlic, peeled, minced
1/8 teaspoon salt
1/3 cup Hellman's mayonnaise
1 tablespoon olive oil
8 squares focaccia bread, about 5 by 5 inches
1 1/2 cups baby arugula leaves or baby lettuces
1 cup julienned, well-drained, roasted sweet red bell pepper
8 ounces fresh mozzarella cheese, sliced about 1/4-inch thick
16 medium-thick asparagus spears, roasted
4 slices (about 1/8-inch thick) pancetta, cooked almost crisp and broken into 2- or 3-inch lengths; or substitute 8 slices cooked thick bacon


To make the lemon aioli, in a small bowl whisk together the lemon rind, lemon juice, garlic and salt. Whisk in the mayonnaise and oil.

Spread the smooth side of each square of focaccia with a generous 1/2 tablespoon of the aioli. On 4 focaccia squares divide and layer the arugula, red bell pepper, mozzarella cheese, asparagus and pancetta. Top with the remaining 4 squares of focaccia. Cut each sandwich into two triangles and serve.

The sandwiches can be served at room temperature or warmed a few minutes in a 450-degree oven. The sandwiches should not be hot.
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1 lb. fresh asparagus 1 tsp. cornstarch 1 tbsp. water 1 tbsp. soy sauce 1 tbsp. vegetable oil 4 green onions, sliced 2 cups mushrooms, sliced 2 tomatoes, cut into chunks 2 cups rice, cooked Snap off base and slice asparagus into 2 inch lengths. Blend the cornstarch and water together. Add soy sauce and set aside. Stir fry asparagus and green onions in the oil for about 4 minutes. Add mushrooms and cook 1 minute. Stir, then push vegetables to the side and add the cornstarch mixture. Simmer 1 minute, then add tomatoes and vegetables. Heat through. Serve with cooked
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