Best 4 Very Tasty Asparagus Sandwich Recipes

Embark on a culinary journey with our delectable asparagus sandwich, a symphony of flavors that will tantalize your taste buds. This sandwich is not just a meal; it's an experience. Imagine tender asparagus spears, perfectly grilled and seasoned, nestled between two slices of lightly toasted bread. The asparagus' natural sweetness is complemented by the sharpness of lemon, the creaminess of mayonnaise, and the crunch of walnuts. This sandwich is a delightful balance of textures and flavors that will leave you craving more.

But that's not all; this article is a treasure trove of asparagus sandwich recipes, each with its unique twist. From the classic grilled asparagus sandwich to the more adventurous asparagus BLT, there's something for every palate. And for those looking for a lighter option, we have a refreshing asparagus salad sandwich that's packed with flavor. So, whether you're a seasoned sandwich enthusiast or just looking to try something new, this article has got you covered. Get ready to elevate your lunch game and indulge in the deliciousness that awaits!

Here are our top 4 tried and tested recipes!

LADY AND SONS ASPARAGUS SANDWICH - PAULA DEEN

Lady and Sons Asparagus Sandwich - Paula Deen image

Paula Deen says this is the most requested sandwich at their restaurant in Savannah, Georgia! Look and see why! Note: The calories are so high because the total amount of dressing is firgured in. When you eat this you only use a small amount of dressing!

Provided by Sharon123

Categories Lunch/Snacks

Time 25m

Yield 1 sandwich

Number Of Ingredients 13

Ingredients

8 -10 fresh asparagus spears, washed and trimmed
2 tablespoons butter, divided
salt and pepper (or lemon pepper)
2 slices pumpernickel bread
2 slices monterey jack cheese
1 -2 tablespoon thousand island dressing (recipe follows)
3 slices red onions, cut into rings
1 1/2 cups mayonnaise
1 hard-boiled egg, crushed finely
1 cup ketchup
1/4 cup dill relish
salt and pepper
lemon pepper

Steps:

First,blanch the asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.
Melt 1 tablespoon of butter in a large skillet over medium heat. Add asparagus and saute lightly. Season with the salt and pepper, or lemon pepper. Remove asparagus from pan and set aside. Butter 2 pieces of the pumpernickle bread with the remaining 1 tablespoon butter. Place the bread in the same skillet, buttered side down, and grill on 1 side. Flip bread and place 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan. Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of cheese, rotating the spears. Place onion rings on top of asparagus. Cut sandwich in half. Garnish with pickle slices or parsley, if desired. Enjoy!
In a medium bowl, mix all ingredients together. Season with salt, pepper, and lemon pepper, to taste. Store it in an air-tight container and refrigerate until ready to serve.
Yield: 2 3/4 cups.

Nutrition Facts : Calories 2439.5, Fat 172.2, SaturatedFat 45.5, Cholesterol 418.7, Sodium 6959.8, Carbohydrate 208.3, Fiber 9.9, Sugar 84.2, Protein 37

VERY TASTY ASPARAGUS SANDWICH

Very Tasty Asparagus Sandwich image

When the asparagus starts growing in the spring it is a challenge to find ways to use it. A friend shared this recipe with me and I adapted it a bit. The result is a very good sandwich. Note: I have discovered that if you put the fresh cut asparagus in water and keep it in the refrigerator it will stay fresh even for two or...

Provided by J. White Harris

Categories Sandwiches

Time 25m

Number Of Ingredients 17

Ingredients

8 to 10 fresh asparagus spears, washed and trimmed
2 Tbsp butter, divided
garlic salt
lemon pepper
2 slice pumpernickel bread
2 slice jack cheese
1 or 2 Tbsp tablespoons thousand island dressing, recipe follows
1 thin slice red onion, separated into rings
pickle slices
thin slices of deli ham, if desired
THOUSAND ISLAND DRESSING:
1-1/2 c mayonnaise
1 hard-boiled egg, crushed finely
1 c ketchup
1/4 c relish
garlic salt
lemon pepper

Steps:

1. Blanch asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.
2. Melt 1 Tbsp butter in a large skillet over medium heat. Add asparagus and lightly saute. Season with garlic salt and lemon pepper. Remove asparagus and set aside.
3. Butter 2 pieces of bread with the remaining 1 tablespoon butter. Place bread in the same skillet, buttered side down, and grill on 1 side.
4. Flip bread and lay 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan.
5. Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of cheese, rotating the spears.
6. Put onion and pickles on top of asparagus. Add Deli ham if desired. Cut sandwich in half. ENJOY
7. Thousand Island Dressing: Yields- 2-3/4 cups In a medium bowl, mix all ingredients together. Season with garlic salt, and lemon pepper, to taste. Store in an air-tight container and refrigerate until ready to use.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Pan-Seared Asparagus With Crispy Garlic image

Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.

Provided by Ali Slagle

Categories vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 bunch asparagus (about 1 pound), ends snapped or trimmed

Steps:

Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

REALLY TASTY SAUTEED FRESH ASPARAGUS

Really Tasty Sauteed Fresh Asparagus image

Asparagus is the most under-used side dish veggie on the market, IMHO. These seasonings will bump it up for you significantly -- I get a LOT of compliments on this recipe from friends and family. The truth is, I use exactly these same seasonings on my Ospidillo Cafe Brussells Sprouts. Enjoy!

Provided by Bone Man

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs fresh asparagus, trimmed
8 tablespoons butter (1 stick)
2 tablespoons fresh lemon juice
4 ounces chicken broth
1/4 teaspoon white pepper
1/2 teaspoon Mrs. Dash seasoning mix
1/2 teaspoon seasoning salt
1 cup Velveeta cheese, melted (optional)
malt vinegar (optional)

Steps:

Trim the Asparagus: You can do this by grabbing each end and snapping it -- it will break off the tough part. You keep the flower end for cooking and refrigerate/store the larger ends as a great ingredient for vegetable stock on some other occasion. If the asparagus is young enough and pencil-sized, you probably won't need to trim it at all.
Clean the asparagus under cool, running water.
In a large no-stick skillet, over medium heat, lay in the asparagus, melt the butter, add in the lemon juice, pour in the chicken stock, and pepper lightly with the ground white pepper. The seasoned salt and Mrs. Dash can also be added at this time.
Bring to a boil, then reduce the heat to low, cover, and allow the asparagus to sautee for about 20-25 minutes until tender, moving it around with a fork once in awhile.
At the table, some folks like some melted cheese (Velveeta or other good melting cheese) over the asparagus while others enjoy some malt vinegar (or just a little good-quality balsamic vinegar) on it. I like it plain.
Serve hot.

Tips:

Choose the right asparagus. Look for spears that are bright green and have tight, closed tips. Avoid spears that are thick or woody.
Prepare the asparagus properly. Wash the asparagus and trim the tough ends. You can also peel the asparagus, but this is not necessary.
Cook the asparagus to your liking. You can boil, steam, grill, or roast asparagus. The cooking time will vary depending on the method you choose.
Use fresh, high-quality ingredients. This will make a big difference in the flavor of your sandwich.
Get creative with your toppings. There are endless possibilities when it comes to toppings for an asparagus sandwich. Try using cheese, bacon, avocado, tomatoes, or a fried egg.

Conclusion:

Asparagus sandwiches are a delicious and easy way to enjoy this spring vegetable. With so many different variations to choose from, there's sure to be an asparagus sandwich that everyone will love. So next time you're looking for a quick and tasty lunch or dinner, give an asparagus sandwich a try. You won't be disappointed!