| Warm Asparagus Sandwich
1 pound of fresh asparagus
1/4 teaspoon of salt
2 tablespoons of butter or margarine melted
one 16 oz. French bread loaf,
3 - 4 plum tomatoes, sliced
1/2 teaspoon of salt
1/8 teaspoon of pepper
4 Thin prosciutto slices
1/2 pound of Fontina cheese, shredded |
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Snap off tough ends of asparagus; cut into 4 inch pieces. Cook in boiling water to cover with 1/4 teaspoon salt 5 to 6 minutes or until crisp-tender; drain. Brush melted butter on cut sides of bread; place, cut side up, on baking sheets. Broil 5 1/2 inches from heat (with electric oven door partially open) 1 minute. Remove from oven; arrange tomato on bottom half of bread. Sprinkle with salt and pepper. Top with prosciutto and asparagus. Sprinkle with cheese. Broil bottom half 2 more minutes or until cheese melts. Replace top half, and cut into 4 sections. Serve immediately. Yield: 4 servings. Prep Time: 15 minutes Cook: 9 minutes. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Southern Living Magazine May 1999 Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 2, 1999 |
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