Friday, April 22, 2011
Tuesday, April 12, 2011
- 8 to 10 fresh asparagus spears, washed and trimmed
- 2 tablespoons butter, divided
- Salt and pepper or lemon pepper
- 2 slices pumpernickel bread
- 2 slices Jack cheese
- 1 or 2 tablespoons Thousand Island Dressing, recipe follows
- 3 slices red onion, cut into rings
- Pickle slices or fresh parsley, for garnish, optional
Blanch asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.
Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus and lightly saute. Season with salt and pepper, or lemon pepper. Remove asparagus from pan and set aside. Butter 2 pieces of bread with the remaining 1 tablespoon butter. Place bread in the same skillet, buttered side down, and grill on 1 side. Flip bread and lay 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan. Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of cheese, rotating the spears. Place onion rings on top of asparagus. Cut sandwich in half. Garnish with pickle slices or parsley, if desired.
Thousand Island Dressing:
1 1/2 cups mayonnaise
1 hard-boiled egg, crushed finely
1 cup ketchup
1/4 cup dill relish
Salt and pepper
In a medium bowl, mix all ingredients together. Season with salt, pepper, and lemon pepper, to taste. Store in an air-tight container and refrigerate until ready to serve.
Yield: 2 3/4 cups It makes a ton, so you can half the recipe. My mom likes it so much she uses it as a dressing on salad.
Zucchini, washed and sliced thin
Mushrooms, washed and sliced thin, stems on
Roma tomato, chopped
Red onion, chopped
Pepper Jack Cheese, grated
Tortillas, Flour any size (we used uncooked whole wheat)
Pesto, store bought or home made
Olive oil or cooking spray
Fresh ground pepper
Prepare all vegetables and grate cheese.
Turn griddle (or fry pan that will fit tortilla) onto medium high or about 350 degrees.
Spray pan lightly with cooking spray.
Spread one tortilla with about 2 tablespoons of pesto. Place on grill or pan. Cook over medium high heat. Layer a small amount of cheese, then all desired vegetables, topping with a bit of cheese again. Place other tortilla on top. Flip the tortilla onto other side, being careful to not let vegetables spill out. Use either one large or two small spatulas. After turning, brush top of tortilla with a little Olive oil, and sprinkle generously with Kosher salt and ground pepper.
Remove from pan to cutting board or serving platter when cheese is melted. Using pizza cutter or large sharp knife, slice into wedges and serve immediately, or keep warm in 250 degree oven until serving.
May be served with guacamole and salsa.
-you may alternate and use any vegetables desired. I sliced fresh vegetables really thin and did not pre-cook the vegetables.
-To cut the amount of fat and calories, use a small amount of cheese. For a large burrito size tortilla, I used about 1/3 cup grated (packed into a measuring cup) cheese total.