Side Pannel
Roasted Asparagus, White Bean And Greens Sandwich
Roasted Asparagus, White Bean And Greens Sandwich
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sandwiches, Vegetarian, Vegetables
Ingredients List
- 1 pn Salt; as needed
- 4 lb Asparagus
- 4 c Arugula
- 6 tb Olive oil; divided, see
- -variation
- 2 tb Sliced fresh garlic
- 3 c Cooked cannellini beans
- 2 tb Sherry vinegar
- Freshly ground black pepper
- 1/4 c Coarsely chopped Italian
- -parsley
- 1/2 c Very thinly sliced sweet
- -onion
- 2 ts Mustard seed
- 12 sl Multi-grain bread
Directions
Preheat oven to 400 degrees. Bring a pot of salted water to a boil. Fill a
large bowl with ice water. Wash and trim asparagus; peel all but the
thinnest stalks. Drop asparagus into boiling water. Cook for 15 to 45
seconds, depending on thickness of stalks. Drain; plunge into ice water.
When cool, drain again. Wash arugula; spin dry. Heat 2 tablespoons oil in a
heavy-bottomed pan. Add garlic; cook until it turns golden. Quickly add
beans, vinegar and salt and pepper to taste. Heat through; remove from
heat. Add parsley. Using a fork or potato masher, coarsely mash beans. If
needed, add salt and pepper to taste. Cover and keep warm. Toss blanched
asparagus with 2 tablespoons oil and salt and pepper to taste. Place on a
sheet pan; roast until lightly browned. Mustard seeds: Toast in a dry
skillet and crush. Toss arugula with onion, remaining 2 tablespoons oil,
mustard seeds and salt and pepper to taste. Toast bread in oven.
To assemble sandwiches, top 6 slices of bread with bean mixture, then
asparagus, then arugula-onion salad. Top with remaining slices of bread.
Note: For best results, use cooked dried beans rather than canned. Instead
of arugula, you can use other greens, like mache or even mesclun mix.
VARIATION: with 6 tablespoons oil 493cals, 18g fat (31%cff). With 6
teaspoons olive oil 413 cals, 9g fat (19%cff). With commercial fat-free
italian Salad dressing 378 cals, 5g fat (11% cff).
large bowl with ice water. Wash and trim asparagus; peel all but the
thinnest stalks. Drop asparagus into boiling water. Cook for 15 to 45
seconds, depending on thickness of stalks. Drain; plunge into ice water.
When cool, drain again. Wash arugula; spin dry. Heat 2 tablespoons oil in a
heavy-bottomed pan. Add garlic; cook until it turns golden. Quickly add
beans, vinegar and salt and pepper to taste. Heat through; remove from
heat. Add parsley. Using a fork or potato masher, coarsely mash beans. If
needed, add salt and pepper to taste. Cover and keep warm. Toss blanched
asparagus with 2 tablespoons oil and salt and pepper to taste. Place on a
sheet pan; roast until lightly browned. Mustard seeds: Toast in a dry
skillet and crush. Toss arugula with onion, remaining 2 tablespoons oil,
mustard seeds and salt and pepper to taste. Toast bread in oven.
To assemble sandwiches, top 6 slices of bread with bean mixture, then
asparagus, then arugula-onion salad. Top with remaining slices of bread.
Note: For best results, use cooked dried beans rather than canned. Instead
of arugula, you can use other greens, like mache or even mesclun mix.
VARIATION: with 6 tablespoons oil 493cals, 18g fat (31%cff). With 6
teaspoons olive oil 413 cals, 9g fat (19%cff). With commercial fat-free
italian Salad dressing 378 cals, 5g fat (11% cff).
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