Asparagus Sandwich

Like most of my original recipes, this sandwich was born out of a need for substance, and empty fridge, and a need to cook up some vegetables that threatened to go bad.

I have never been a huge asparagus fan, especially since my grandmother overdosed me with it last summer. But Don loves it, and Thanksgiving was nearing, which meant that I wouldn't be eating for a while afterwards. So I decided to do something with it. I figured that anything tastes good heated up in some oil, and I was right. But this sandwich definitely doesn't taste like the oil is the only thing making it taste good.

Here's What You Need

1/3 French Bread, Cut Sub-Style*

About 5 Fresh Asparagus Spears

3 Medium Leaves Romaine Lettuce, Shredded

3 Thin Slices Tomato-Basil White Cheddar Cheese [Cabot Vermont Brand]**

Lemon Juice

Olive Oil

Pepper

Garlic Salt

Here's What You Do

Take out most of the breading in the bread on the thicker side with a spoon and throw it out. Make sure you leave some, you don't want to make it all crust, you just want to make room for the fillings.

Cut off the woody parts of your asparagus spears. You can determine what those are by bending the asparagus at the bending point. You'll know it when you feel it.

Heat up some olive oil in a small pan. While you're doing that, put the slices of cheese on the side you DIDN'T remove bread from, and put it in the oven at about 300 F temperature. Throw your asparagus in the pan and stir it around for three minutes. Don't let them sit, you won't get the same effect! Sprinkle on a healthy amount of lemon while you're doing this.

Take your asparagus off and throw in your lettuce immediately. Don't even wash the pan or let it cool Stir the lettuce in the pan for about one minute. You'll want it to get a little wilted, but not badly.

By the time you're done doing the asparagus, your bread should be ready, but that depends on your oven and your preference. You're going to want the bread to be toasted, and your cheese to be melted.

Fill the "spooned out" side of the bread with the asparagus, then add your lettuce. Top with garlic salt and pepper. I really recommend using a lot of pepper, and that's coming from someone who isn't exactly a fan of pepper [I'm more of a salty gal].

Put this in your mouth and eat it hot!

*Sub-style: basically, the way they cut your bread at Subway--across the side, leaving enough bread connected at the opposite side for it to stay together.

**Cabot Vermont Brand Cheese: This is one of those expensive cheeses you find in that delicious looking cheese display by the deli. If you can't find that brand, anything similar will suffice. If you can't afford that cheese [which I couldn't, it was bought for me], then any other kind of white cheese will do.