One of the first veggies out will be asparagus. This is a great way to enjoy a weekend lunch…..
Ingredients
1 bunch of green and/or white asparagus (about ¾ lb – 350 g), trimmed
1/4 cup (60 mL) homemade Gouda asparagus pesto
8 slices of whole wheat bread
4 oz (120 g) Le Moine cheese, cut into 8 slices
Butter at room temperature
Preparation
In a large saucepan, cook asparagus in salted boiling water for 2 min. Drain.
Spread Gouda asparagus pesto over 4 slices of bread and top each one with 2 cheese slices.
Add asparagus, alternating green and white, placing the tips in one direction and then the other. (If the asparagus stems are too thick, cut in half lengthwise).
Cover with remaining slices of bread. Butter outside of sandwiches, and cook in a skillet on medium heat for 4–5 min on each side.
Cut each sandwich into quarters and serve with a green salad, if desired.
