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Roasted Asparagus, White Bean And Greens Sandwich

Roasted Asparagus, White Bean And Greens Sandwich is built on Salt, Asparagus, Arugula, Olive Oil Orig Was Variation, and Fresh Garlic. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 1 pinch
• 4 lb
• 4 cup
• 6 tsp
• 2 tbsp
• 3 cup
• 2 tbsp
• 1/4 cup
• 1/2 cup
• 2 tsp
• 12 slice

Method (preview)

1. 1

   Preheat oven to 400 degrees.

2. 2

   Bring a pot of salted water to a boil.

3. 3

   Fill a large bowl with ice water.

4. 4

   Wash and trim asparagus; peel all but the thinnest stalks.

5. 5

   Drop asparagus into boiling water.

6. 6

   Cook for 15 to 45 seconds, depending on thickness of stalks.

7. 7

   Drain; plunge into ice water.

8. 8

   When cool, drain again.

9. 9

   Wash arugula; spin dry.

10. 10

    Heat tsp oil (orig was 2 tablespoons oil) in a heavy-bottomed pan.

11. 11

    Add garlic; cook until it turns golden.

12. 12

    Quickly add beans, vinegar and salt and pepper to taste.

13. 13

    Heat through; remove from heat.

14. 14

    Add parsley.

15. 15

    Using a fork or potato masher, coarsely mash beans.

16. 16

    If needed, add salt and pepper to taste.

17. 17

    Cover and keep warm.

18. 18

    Toss blanched asparagus with 2 tablespoons oil and salt and pepper to taste.

19. 19

    Place on a sheet pan; roast until lightly browned.

20. 20

    Mustard seeds: Toast in a dry skillet and crush.

21. 21

    Toss arugula with onion, remaining 2 tablespoons oil, mustard seeds and salt and pepper to taste.

22. 22

    Toast bread in oven.

23. 23

    To assemble sandwiches, top 6 slices of bread with bean mixture, then asparagus, then arugula-onion salad. Top with remaining slices of bread.

24. 24

    NOTES: This sounds wonderful! See variation notes about the oil.