A spring sandwich if there ever was one. Crunchy roasted asparagus and gooey fontina nuzzle up with a different kind of pesto partner based on pea shoots and walnuts.
Time: 30 minutes active; about one hour total
Price: About $13.54 total; $3.38 per serving
Nutrition (per serving):
Saturated fat: 7.8g
1 lb asparagus, trimmed
2 Tbsp EVOO, divided
1 Tbsp red wine vinegar
1/2 tsp SnP each, divided
1/4 lb pea shoots/tendrils
1/4 cup walnuts, toasted
1/2 oz parmesan, grated
1 garlic clove
4 oz Italian fontina, sliced
8 slices Levain or Ciabatta
Heat the oven to 450 degrees. Line the asparagus in a casserole dish and add 1 Tbsp EVOO, vinegar, and 1/4 tsp SnP each. Toss gently and roast in the oven for 15 minutes. Remove and let cool.
Meanwhile, put the pea shoots in a food processor with remaining Tbsp EVOO, walnuts, parmesan, garlic, and remaining 1/4 tsp SnP each. Process until smooth.
Heat a panini press or grill pan over medium heat. Spray grill with cooking spray.
Assemble sandwiches by spreading about 1/4 cup of pea shoot pesto on one side on the bread. Top with sliced fontina. Add 7-8 spears of asparagus.
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