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Prep Time: 8 Minutes Cook Time: 8 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Balsamic dressing and cream cheese makes this open-faced sandwich. When you want something a little different...... Ingredients:
1 1/2 lbs asparagus, medium size, ends snapped and stems peeled |
1/4 cup balsamic vinegar |
1 tablespoon tamari (or soy sauce) |
3 tablespoons brown sugar |
2 garlic cloves, minced fine |
1 green onion, sliced fine |
1 small baguette, sliced into 1 1/2 inch slices |
8 ounces cream cheese, softened (or goat cheese) |
2 tablespoons fresh chives, chopped (or 1 t green onion tops) |
2 tablespoons fresh tarragon, chopped (or 2 tsp dried) |
salt (to taste) |
ground pepper (to taste) |
6 radishes, sliced thinly (optional) |
Directions:
1. In a steamer basket over boiling water, steam asparagus for 3-5 minutes or until fork tender, but NOT overcooked.
2. Rinse immediately under cold water. Set aside until ready to use.
3. SAUCE: Combine the balsamic vinegar, soy sauce, brown sugar and garlic in a small saucepan. Add 2 tablespoons of water. Over medium heat, reduce by half.
4. Add the green onion. Adjust seasoning.
5. In a small bowl, combine the cream cheese, chives and tarragon. Set aside.
6. In a toaster oven or under a broiler, toast one side of each of the baguette slices.
7. Spread each with a small amount of the cream cheese mixture.
8. Arrange the asparagus, drizzle with vinegarette.
9. Add desired seasoning of S&P.
10. Add sliced radishes (optional).
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