INGREDIENTS

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.

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