Name: Roasted Asparagus, White Bean And Greens Sandwich
Ingredients: 1 pn Salt; as needed; 4 lb Asparagus; 4 c Arugula; 6 tb Olive oil; divided, see variation; 2 tb Sliced fresh garlic; 3 c Cooked cannellini beans; 2 tb Sherry vinegar; Freshly ground black pepper; 1/4 c Coarsely chopped Italian parsley; 1/2 c Very thinly sliced sweet onion; 2 ts Mustard seed; 12 sl Multi-grain bread

The primary work of the Holy Spirit in [Bible study] is to abolish the pride and arrogance that keep us from being open to the Scriptures. The Holy Spirit makes us teachable because He makes us humble. He causes us to rely wholly on the mercy of God in Christ for our happiness so that we are not threatened if one of our views is found to be wrong. The person who knows Himself finite and unworthy, and who thus rejoices in the mercy of God, has nothing to lose when his ego is threatened.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetables, *sent, Vegetarian, Sandwiches	6	servings

INGREDIENTS

1	pn	Salt; as needed
4	lb	Asparagus
4	c	Arugula
6	tb	Olive oil; divided, see variation
2	tb	Sliced fresh garlic
3	c	Cooked cannellini beans
2	tb	Sherry vinegar
		Freshly ground black pepper
1/4	c	Coarsely chopped Italian parsley
1/2	c	Very thinly sliced sweet onion
2	ts	Mustard seed
12	sl	Multi-grain bread

INSTRUCTIONS

Preheat oven to 400 degrees. Bring a pot of salted water to a boil. Fill a
large bowl with ice water. Wash and trim asparagus; peel all but the
thinnest stalks. Drop asparagus into boiling water. Cook for 15 to 45
seconds, depending on thickness of stalks. Drain; plunge into ice water.
When cool, drain again. Wash arugula; spin dry. Heat 2 tablespoons oil in a
heavy-bottomed pan. Add garlic; cook until it turns golden. Quickly add
beans, vinegar and salt and pepper to taste. Heat through; remove from
heat. Add parsley. Using a fork or potato masher, coarsely mash beans. If
needed, add salt and pepper to taste. Cover and keep warm. Toss blanched
asparagus with 2 tablespoons oil and salt and pepper to taste. Place on a
sheet pan; roast until lightly browned. Mustard seeds: Toast in a dry
skillet and crush. Toss arugula with onion, remaining 2 tablespoons oil,
mustard seeds and salt and pepper to taste. Toast bread in oven.
To assemble sandwiches, top 6 slices of bread with bean mixture, then
asparagus, then arugula-onion salad. Top with remaining slices of bread.
Note: For best results, use cooked dried beans rather than canned. Instead
of arugula, you can use other greens, like mache or even mesclun mix.
VARIATION: with 6 tablespoons oil 493cals, 18g fat (31%cff). With 6
teaspoons olive oil 413 cals, 9g fat (19%cff). With commercial fat-free
italian Salad dressing 378 cals, 5g fat (11% cff).
SOURCE: March 27, 1999: "Asparagus makes for a tasty sandwich" By Dave
Owens St Louis Post
NOTES : sl postnet
Recipe by: St Louis Post 1999
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 09,
1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: there is no substitute”

What about those areas in which Christians differ in their convictions as to God’s will? Paul speaks to this question in Romans 14, where he takes up the problem of eating certain food. He lays down three general principles to guide us. The first is that we should not judge those whose convictions are different from ours (verses 1-4). The second principle is that whatever our convictions are, they must be “to the Lord,” that is, developed out of a sense of obedience to Him (verses 5-8). The third principle is that whatever convictions we have developed as “to the Lord,” we must be true to them (verse 23). If we go against our convictions, we are sinning, even though others may have perfect freedom in that particular thing.

Jerry Bridges