Very Tasty Asparagus Sandwich

J. White Harris


When the asparagus starts growing in the spring it is a challenge to find ways to use it. A friend shared this recipe with me and I adapted it a bit. The result is a very good sandwich.
Note: I have discovered that if you put the fresh cut asparagus in water and keep it in the refrigerator it will stay fresh even for two or three weeks.

★★★★★ 1 vote
Makes one sandwich
15 Min
10 Min
Stove Top


8 to 10
fresh asparagus spears, washed and trimmed
2 Tbsp
butter, divided
garlic salt
lemon pepper
2 slice
pumpernickel bread
2 slice
jack cheese
1 or 2 Tbsp
tablespoons thousand island dressing, recipe follows
thin slice red onion, separated into rings
pickle slices
thin slices of deli ham, if desired


1-1/2 c
hard-boiled egg, crushed finely
1 c
1/4 c
garlic salt
lemon pepper


1Blanch asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.
2Melt 1 Tbsp butter in a large skillet over medium heat. Add asparagus and lightly saute. Season with garlic salt and lemon pepper. Remove asparagus and set aside.
3Butter 2 pieces of bread with the remaining 1 tablespoon butter. Place bread in the same skillet, buttered side down, and grill on 1 side.
4Flip bread and lay 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan.
5Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of cheese, rotating the spears.
6Put onion and pickles on top of asparagus. Add Deli ham if desired. Cut sandwich in half. ENJOY
7Thousand Island Dressing: Yields- 2-3/4 cups
In a medium bowl, mix all ingredients together. Season with garlic salt, and lemon pepper, to taste. Store in an air-tight container and refrigerate until ready to use.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy