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Name: Roast Beef Sandwiches with Asparagus and Wild Garlic Pesto
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: German
Ingredients: 4 tablespoons alfalfa sprouts; 4 tablespoons cream cheese; 6 spears green asparagus; 6 spears white asparagus; 4 slices bread (rye or your choice); 8 pimento-stuffed olives; 2 wooden skewers; 1/2 red onion; 1 tomato; 4 tablespoons cold-pressed canola oil (rapsöl); 3 ounces roast beef; sugar, salt, pepper; wild garlic pesto; 3 1/2 ounces wild garlic rinsed, drained and chopped; 1 3/4 ounces toasted pine nuts; 5 ounces Extra virgin olive oil; 1 3/4 ounces Parmesan cheese grated; sea salt to taste

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INGREDIENTS

4 tablespoons alfalfa sprouts
4 tablespoons cream cheese
6 spears green asparagus
6 spears white asparagus
4 slices bread ; (rye or your choice)
8 pimento-stuffed olives
2 wooden skewers
1/2 red onion
1 tomato
4 tablespoons cold-pressed canola oil (rapsöl)
3 ounces roast beef
sugar, salt, pepper
wild garlic pesto
3 1/2 ounces wild garlic ; rinsed, drained and chopped
1 3/4 ounces toasted pine nuts
5 ounces Extra virgin olive oil
1 3/4 ounces Parmesan cheese ; grated
sea salt to taste

Servings

INSTRUCTIONS

Wash the asparagus and peel the white variety from just below the head downwards, peel only the bottom third of the green spears. Add sugar, salt and a few drops of canola oil to a pot of boiling water and cook the asparagus to desired texture (10 minutes recommended), then drain the spears and let them cool down.

Remove skin and seeds of the tomatoes and cut them into wedges. Peel the onion and cut it into thin rings. Toast bread on one side. Thread 4 olives on each of the wooden skewers.

Spread the wild garlic pesto onto the untoasted side of the bread, place it on a plate. Arrange 3 of white and 3 green asparagus spears on each bottom slice of bread, spread the cream cheese on top, followed by some more pesto, then add the roast beef , more pesto, the tomato wedges and alfalfa sprouts. Spread pesto on the second slice of bread and place on top of the sandwich. Garnish with some sprout and the onion rings and secure each sandwich with the skewers.

Place chopped wild garlic and toasted pine nuts into a blender, add about 1/3 of the olive oil and puree until smooth. Stir in the rest of the oil and the grated cheese, season to taste with salt.

Toasting pine nuts: heat pinenuts of a hot dry frying pan for a few minutes, shaking the pan regularly, until the nuts are golden brown and aromatic. Cool before use.

NOTES

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Roast Beef Sandwiches with Asparagus and Wild Garlic Pesto

4 tablespoons alfalfa sprouts 
4 tablespoons cream cheese 
6 spears green asparagus 
6 spears white asparagus 
4 slices bread (rye or your choice)
8  pimento-stuffed olives 
2 wooden skewers 
1/2  red onion 
1  tomato 
4 tablespoons cold-pressed canola oil (rapsöl) 
3 ounces roast beef 
  sugar, salt, pepper 
  wild garlic pesto 
3 1/2 ounces wild garlic rinsed, drained and chopped
1 3/4 ounces toasted pine nuts 
5 ounces Extra virgin olive oil 
1 3/4 ounces Parmesan cheese grated
  sea salt to taste

Remove skin and seeds of the tomatoes and cut them into wedges. Peel the onion and cut it into thin rings. Toast bread on one side. Thread 4 olives on each of the wooden skewers.

Place chopped wild garlic and toasted pine nuts into a blender, add about 1/3 of the olive oil and puree until smooth. Stir in the rest of the oil and the grated cheese, season to taste with salt.

Toasting pine nuts: heat pinenuts of a hot dry frying pan for a few minutes, shaking the pan regularly, until the nuts are golden brown and aromatic. Cool before use.

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Nutrition

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Serving Size: 1 Serving (583g)
Recipe Makes: 2 Servings

Calories: 1648
Calories from Fat: 1298 (79%)

Amt Per Serving		% DV

	Total Fat 144.2g	192 %
	Saturated Fat 26.6g	133 %
	Monounsaturated Fat 83.4g
	Polyunsanturated Fat 25.9g
Cholesterol 81.8mg		25 %
Sodium 1144.9mg		39 %
Potassium 1050.7mg		28 %
Total Carbohydrate 64.4g		19 %
	Dietary Fiber 7.2g	29 %
	Sugars, other 57.1g
Protein 33.6g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1648

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