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Name: Roasted Asparagus, White Bean And Greens Sandwich
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/4 c Coarsely chopped Italian; 6 tb Olive oil; divided, see; 1/2 c Very thinly sliced sweet; 2 ts Mustard seed; 12 sl Multi-grain bread; 2 tb Sherry vinegar; 4 c Arugula; 2 tb Sliced fresh garlic; Black Pepper freshly ground; 1 pn Salt; as needed; 4 lb Asparagus; 3 c Cooked cannellini beans

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INGREDIENTS

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

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 on Apr 09, 1999,

NOTES

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Roasted Asparagus, White Bean And Greens Sandwich

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

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,

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Nutrition

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Serving Size: 1 Serving (322g)
Recipe Makes: 6 servings

Calories: 73
Calories from Fat: 8 (11%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 10.1mg		0 %
Potassium 673.4mg		18 %
Total Carbohydrate 12.8g		4 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 6g
Protein 7.4g		11 %
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: 73

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