Asparagus and Sautéed Onions on Walnut Bread Recipe by Mangia
Asparagus and Sautéed Onions on Walnut Bread
At first glance, these may appear ambitious for sandwiches. But wait: The asparagus can be grilled or parboiled, if you'd rather not fire up the grill, and it can be done ahead of time. The sautéing of the onions takes all of 10 minutes.
Which leaves the walnut bread. Now that's what should you use your time looking for here.
Ingredients
- 24 spears asparagus
- 2 tablespoons of extra-virgin olive oil
- 2 small white onions
- 6 slices of walnut bread
- Freshly ground black pepper to taste
Instructions
- If you are grilling the asparagus: Begin by preheating the grill. While it heats, trim the asparagus. Hold each stalk by the end and bend the stalk. The thick white end will snap off about one-third of the way from the end. Discard it. Brush the tips with olive oil and place them up on the grill across the bars. Grill for 2 minutes and turn with long kitchen tongs. Grill for another 2 minutes and remove.
- If you want to parboil the asparagus: Snap the thick stem ends off the asparagus as directed above. In a large skillet, bring about 1 inch of water to boil. Add 1 teaspoon of salt-this will maintain the asparagus's bright green. Add the asparagus, cook for 3 minutes, or until tender, and drain.
- Peel, then cut the onions in half lengthwise. Place each half, cut side down, on a cutting board and thinly slice.
- In a medium skillet, sauté the onions in the olive oil over medium heat, stirring, until translucent.
- Preheat the oven to 350 degrees Fahrenheit.
- Toast the bread lightly on a baking sheet for about 5 minutes. It should be firm, but not dry. Cut each slice in half.
- To assemble the panini, arrange the 12 pieces of bread in front of you on the counter. Top each one with 2 asparagus spears and 1 tablespoon of sautéed onions. Season with a few twists of your pepper mill.
Variation
Roasted rounds of butternut squash lend great color and an interesting sweetness to this vegetable combination. Roast the rounds ahead of time (see page 200). When you assemble the panini, place a round of the squash on each piece of bread, then proceed with making the sandwiches as directed.
Roasted rounds of butternut squash lend great color and an interesting sweetness to this vegetable combination. Roast the rounds ahead of time (see page 200). When you assemble the panini, place a round of the squash on each piece of bread, then proceed with making the sandwiches as directed.
