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spargle open-faced sandwich

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

My great aunt grew Spargel in her beautiful garden behind her house in Ostfriesland, Germany. I didn't realize at the time what a treat that was! I do now and have only ever seen it in jars here in the US. The reason they're white, is because the soil is banked up more and more as the spears grow - a form of blanching. This is a popular way to serve Spargel (which is German for asparagus).

(1 rating)
yield 2 serving(s)
prep time 10 Min
cook time 5 Min
method Broil

Ingredients For spargle open-faced sandwich

  • 2 slice
    hearty bread (12 grain, marble rye...)
  • 6-8 oz
    deli ham, thinly sliced
  • 2 oz
    mild cheese, sliced
  • 6-8 stalk
    spargel (white asparagus), peeled if fresh. i've only seen it in jars in the us
  • 2
    eggs, poached (optional)
  • prepared hollandaise sauce

How To Make spargle open-faced sandwich

  • 1
    Lightly toast bread.
  • 2
    Layer on one piece of toast: half of the ham, half of the spargel, and the half the cheese. The spargel will be longer than the bread. Broil just long enough for the cheese to melt.
  • 3
    Lay a poached egg, if using, on top of the cheese. Cover with hollandaise sauce and serve.