This was another recipe form my new Cooking Club magazine. They had a whole section of Primavera in this issue. My husband loves asparagus and this was a tasty sandwich.
Open-Faced Primavera Sandwiches16 thin asparagus spears
1 1/2 tsp extra-virgin olive oil
1/8 tsp coarse salt
1/8 tsp pepper
4 large slices artisan bread (1/2 inch thick)
2 tbsp purchased pesto
4 thin slices prosciutto
1 (8oz) jar roasted bell peppers, drained, patted dry, sliced (1/2 inch)
4 slices mozzarella cheese (1/8 inch)
Heat oven to 450 degrees F. Spread asparagus on rimmed baking sheet. Drizzle with oil; sprinkle with salt and pepper. Bake 10 minutes; remove asparagus from baking sheet. Reduce oven temperature to 400 degrees F.
Place bread on baking sheet; bake at 400 degrees F. for 10 minutes or until toasted, turning once.
Heat broiler. Spread 1/2 tbsp pesto over each bread slice; top each with prosciutto, peppers, asparagus and cheese.
Broil 3 to 5 minutes or until cheese is bubbly and beginning to brown. Serve warm.
Serves 4
I had my husband make this recipe too. The fire alarm indicated the asparagus being done because of the amount of olive oil he drizzled on them. I guess that indicates this being a more moderate to make recipe. The spears don't need to be drenched in oil, use it sparingly. It ended up being a tasty sandwich, but not as filling as I'd like. Next time I'll have to make a side with them.
Flavor Rating: Excellent, a great blend of flavors.
Ease of Preparation: Moderate, be sure not to use more than the indicated amount of olive oil on the asparagus.
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