Warm asparagus sandwich
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh asparagus |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Butter or margarine melted |
| 1 | 16 oz. French bread loaf, split | |
| 3 | To 4 plum tomatoes, sliced | |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 4 | Thin prosciutto slices | |
| ½ | pounds | Fontina cheese, shredded |
Directions
Snap off tough ends of asparagus; cut into 4 inch pieces. Cook in boiling water to cover with ¼ teaspoon salt 5 to 6 minutes or until crisp-tender; drain.
Brush melted butter on cut sides of bread; place, cut side up, on baking sheets.
Broil 5½ inches from heat (with electric oven door partially open) 1 minute. Remove from oven; arrange tomato on bottom half of bread. Sprinkle with salt and pepper. Top with prosciutto and asparagus. Sprinkle with cheese. Broil bottom half 2 more minutes or until cheese melts. Replace top half, and cut into 4 sections. Serve immediately. Yield: 4 servings.
Prep Time: 15 minutes Cook: 9 minutes. Typed in MMFormat by cjhartlin.msn@... Source: Southern Living Magazine May 1999 Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on May 2, 1999