Asparagus and Fromage Blanc Sandwich
Source: Sarah Henkin, CUESA's Market Chef
This recipe was created for the CUESA Asparagus Festival (March 20, 2010).
1 green onion slab from Acme Bread
1 bunch asparagus, woody ends snapped off, spears sliced in half lengthwise
¼ pound green olives, pits removed and chopped fine
3-4 sprigs mint, leaves picked and sliced
1 lemon, zested and juiced
1 clove garlic, grated on a microplane
Freshly ground black pepper, to taste
¾ pound fromage blanc or any fresh cow or goat cheese (like chevre or ricotta)
- Preheat oven to 400º. Slice the green onion slab in half lengthwise. Brush with olive oil and sprinkle with salt. Toast for about 10 minutes. Set aside.
- Heat a grill so that it is at medium high heat or heat a grill pan over medium high flame. Toss the asparagus with a glug of olive oil and a pinch of salt. Put all the asparagus on the grill and cook until tender. Set aside.
- Mix the green olives, mint, lemon juice and zest, grated garlic, black pepper and another glug of olive oil together in a bowl. Toss the asparagus in the dressing.
- Spread both pieces of the green onion slab with fromage blanc, layer the asparagus evenly on top of one slice of bread and cover with the second slice. Add back to the grill for another couple minutes until one side is toasty, flip over and let the other side become toasty. Take off grill, slice into 6 pieces. Serve.