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.
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|Serving Size: 1 Serving (583g)|
|Recipe Makes: 2 Servings|
|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 %|
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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.
Calories per serving: 1648
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