roasted asparagus salad

[Guest guest]

This sounds wonderful! See variation notes about the oil.

 

* Exported from MasterCook *

 

Roasted Asparagus, White Bean And Greens Sandwich

 

Recipe By : St Louis Post 1999

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables *Sent

Vegetarian Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pinch Salt -- as needed

4 pounds asparagus

4 cups arugula

6 tablespoons olive oil -- divided

see variation

2 tablespoons sliced fresh garlic

3 cups cooked cannellini beans

2 tablespoons sherry vinegar

Freshly ground black pepper

1/4 cup coarsely chopped Italian parsley

1/2 cup very thinly sliced sweet onion

2 teaspoons mustard seed

12 slices multi-grain bread

 

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).

 

SOURCE: March 27, 1999: " Asparagus makes for a tasty sandwich " By Dave

Owens St Louis Post

 

 

 

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NOTES : sl postnet

Nutr. Assoc. : 0 0 0 0 0 3505 2822 0 0 32787 32796 0 0

 

 

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