Asparagus sandwiches?

Question

I was at this party a while back and they served sandwiches with asparagus and cream cheese (I think) and something else. can't place my finger on it. Does anyone know of this sandwich and how is it made?

Answer 1

Simple and delish!

1 1/2 lbs asparagus, medium size, ends snapped and stems peeled
1/4 cup balsamic vinegar
1 tablespoon tamari (or soy sauce)
3 tablespoons brown sugar
2 garlic cloves, minced fine
1 green onion, sliced fine
1 small baguette, sliced into 1 1/2 inch slices
8 ounces cream cheese, softened (or goat cheese)
2 tablespoons fresh chives, chopped (or 1 T green onion tops)
2 tablespoons fresh tarragon, chopped (or 2 tsp dried)
salt (to taste)
ground pepper (to taste)
6 radishes, sliced thinly (optional


In a steamer basket over boiling water, steam asparagus for 3-5 minutes or until fork tender, but NOT overcooked.
Rinse immediately under cold water. Set aside until ready to use.
SAUCE: Combine the balsamic vinegar, soy sauce, brown sugar and garlic in a small saucepan. Add 2 tablespoons of water. Over medium heat, reduce by half.
Add the green onion. Adjust seasoning.
In a small bowl, combine the cream cheese, chives and tarragon. Set aside.
In a toaster oven or under a broiler, toast one side of each of the baguette slices.
Spread each with a small amount of the cream cheese mixture.
Arrange the asparagus, drizzle with vinegarette.
Add desired seasoning of S&P.
Add sliced radishes (optional).



Or a cold one

1 package of cream cheese softened and room temp.
1 tablespoon of fresh dill
salt and pepper
1 small can of pimentos
fresh asparagus tips already cooked and chilled
blend cream cheese with dill, salt and pepper. Fold in pimentos. Spread onto bread. Layer asparagus atop. Cut sandwich into 4 pieces so easier to eat.

Answer 2

Here in Spain we have them with just the asparagus tips and mayonnaise. Delicious! You can also add thinly chopped lettuce.

Answer 3

That sounds familiar. I believe when I had these sandwiches, the thrid ingredient was pancetta (an italian meat not unlike bacon), they were suprisingly very very good.

Answer 4

Hope this helps. Good luck with your search

Asparagus Rolls recipe
Ingredients
1 cn (15-oz) asparagus; drained 1 1/2 tb Mayonnaise
20 sl Sandwich bread; crusts 1/2 ts Worcestershire sauce
4 oz Cream cheese; softened 1 ds Paprika
1/4 c Grated cheese 1/8 ts Garlic powder


Directions
Mix cheeses with mayonnaise, Worcestershire sauce and seasonings. Spread on bread then place one asparagus spear on each slice of bread. Roll up. Melt the butter and brush bread rolls. Place in a pan and bake at 400 degrees for 15 minutes. Makes 20.

Asparagus Sandwich
Balsamic dressing and cream cheese makes this open-faced sandwich. When you want something a little different......

1 1/2 lbs asparagus, medium size, ends snapped and stems peeled
1/4 cup balsamic vinegar
1 tablespoon tamari (or soy sauce)
3 tablespoons brown sugar
2 garlic cloves, minced fine
1 green onion, sliced fine
1 small baguette, sliced into 1 1/2 inch slices
8 ounces cream cheese, softened (or goat cheese)
2 tablespoons fresh chives, chopped (or 1 T green onion tops)
2 tablespoons fresh tarragon, chopped (or 2 tsp dried)
salt (to taste)
ground pepper (to taste)
6 radishes, sliced thinly (optional)

In a steamer basket over boiling water, steam asparagus for 3-5 minutes or until fork tender, but NOT overcooked.
Rinse immediately under cold water. Set aside until ready to use.
SAUCE: Combine the balsamic vinegar, soy sauce, brown sugar and garlic in a small saucepan. Add 2 tablespoons of water. Over medium heat, reduce by half.
Add the green onion. Adjust seasoning.
In a small bowl, combine the cream cheese, chives and tarragon. Set aside.
In a toaster oven or under a broiler, toast one side of each of the baguette slices.
Spread each with a small amount of the cream cheese mixture.
Arrange the asparagus, drizzle with vinegarette.
Add desired seasoning of S&P.
Add sliced radishes (optional).

Asparagus Sandwich

3 oz. cream cheese
2 T. milk
Few dashes celery salt
8 slices hot whole wheat toast
1-1/4 lbs. asparagus, freshly cooked
Hot Egg Sauce (see below)
Parsley

Cream the cheese until smooth and soft, add the milk and celery salt, blend until smooth.
Spread quickly on half the hot toast, lay additional slices on top.
Lay one fourth of the hot asparagus neatly in bundle style on top of toast.
Pour Hot Egg Sauce over top, garnish with parsley.

Egg Sauce
3 T. butter
3 T. flour
2 C. milk
1/2 t. salt
1/8 t. pepper
Few drops Worchester
1 t. lemon juice
4 hard-cooked eggs, diced
Melt butter, blend in flour and add milk gradually, stirring constantly over direct heat until sauce thickens.
Add seasoning, gently fold in eggs.
Makes about 2-1/2 cups

Asparagus and smoked salmon sandwich

8 ounces cream cheese, softened
1 teaspoon lemon zest
1/2 teaspoon freshly ground coarse black pepper or to taste
24 large asparagus spears, trimmed
6 sandwich rolls, lightly toasted if desired, cut in half lengthwise
12 ounces thinly sliced smoked salmon
1/2 medium red onion, thinly sliced, separated into rings

Thoroughly mix cream cheese, lemon zest and black pepper; reserve. Put asparagus into a large skillet of boiling, salted water. Return to a boil; boil until tender-crisp, about 3 minutes. Drain well; spread on paper towel to cool.

To assemble sandwiches, spread 1 generous tablespoon of 1/6th of the onion rings on bottom of roll, then 1 portion salmon and 4 asparagus spears, interspersing asparagus between slices of salmon. Cover sandwiches with tops; cut in half on the diagonal. Serve surplus cream-cheese mixture on the side.

Makes 6 servings.