Somebody needs to invent a vegetable that tastes like a chocolate chip cookie. Come on all you food scientists! Let’s get going on that.
Haley likes green beans, soy beans, peas, tomatoes, bell pepper, spinach…ah, the list goes on and on. She’s such a good eater. I got spoiled with her and naturally thought Trevor would follow suit. But I blew it with him, so exhausted after he was born, with both of them (remember eye-rolling moms of 3 or more – it’s all relative!) that I gave him sweets way too early and completely destroyed any chance of him liking vegetables. He does like carrots…if the stars are completely aligned. Thank goodness for fruit or I’d need to be committed.
Then there’s asparagus. Bitter, stinky-pee asparagus. He loves it. Go figure. I can grill it with olive oil, bake it with some balsamic vinegar, steam it with melted butter – and he loves it. Perhaps the fact that I’m perfectly fine with him munching on the stalks by hand, instead of cutting it up into pieces and eating it with a fork, is a major influence. Perhaps. Hey, it gets the job done.
This is one of my favorite sandwiches.
The mild flavor and smooth, soft texture of the cheese, combined with salty prosciutto and sweet tomatoes is fantastic. Topped with the bite of asparagus carries it over the top. And since asparagus is in season right now, I’ve been making it a lot for lunch. While Haley’s at school.
Why when Haley’s at school, you ask? Because…there’s a catch.
Haley doesn’t like asparagus. Cruel joke #37.
I can’t win.
Asparagus Muenster Melt with Pesto Spread
Makes 4 melts
Prep time: 10 minutes
Cook time: 10 minutes
• 16 asparagus spears, tough ends removed
• 2 tablespoons extra virgin olive oil
• salt and pepper
• 1/4 cup mayonnaise
• 2 tablespoons pesto
• 2 ciabatta rolls, split in half
• 4 thin slices of prosciutto
• 4 large slices tomato
• 4 slices muenster cheese
Preheat broiler with rack 4-6 inches from the heat.
Whisk together mayonnaise and pesto in a bowl until thoroughly combined. Set aside.
Drizzle asapragus with olive oil; season with salt and pepper. Cook, turning often, on a grill pan for about 3 minutes, or until crisp-tender.
Spread 2 tablespoons pesto mixture onto 1 side of each bread slice. Layer each slice with 4 asparagus spears, 1 prosciutto slice, 1 tomato slice, and 1 cheese slice.
Place on a baking sheet; broil 3 minutes or until cheese melts. Serve immediately.
(inspired by Cooking Light)
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