I love spring! And the first spring veggie is now at the Santa Rosa Original Certified Farmers Market: asparagus! Whether you like thick spears or thin ones, grab a bunch or two and roast them in the oven for an amazing side dish/appetizer. I used roasted asparagus in this simple sandwich. I was trying to come up with a catchy name for it, like BLT, and my sister suggested ABC (for Asparagus, Bacon, and Cheese)! Yum!
ABC Sandwich (Asparagus, Bacon, and Cheese)
1 bunch asparagus
olive oil for drizzling
salt and pepper
1 tablespoon prepared pesto
2 tablespoons prepared mayonnaise
2 mini baguettes, or two 6-inch sections from a baguette
4 slices thick cut bacon, cooked until crispy
2 slices of provolone cheese (2 oz total)
arugula leaves (optional)
Preheat oven to 400 degrees. Prepare asparagus by holding each spear and bending it until it breaks naturally. Discard the lower portion of the spear. Place the spears on a foil lined baking sheet and drizzle with olive oil. Season with salt and pepper and roast for 10 to 12 minutes until spears are done. While spears are roasting, combine pesto and mayo. Slice bread lengthwise and spread pesto-mayo on bread. Layer bacon, asparagus, cheese, and arugula on sandwiches. If the asparagus are very thick, slice them lengthwise before adding to sandwiches. Makes 2 sandwiches, with leftover asparagus.