2012 (1)
22 Jun 2011
Open Face Asparagus Melt
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16 asparagus spears 3 tablespoons mayonnaise 1 tablespoon pesto 2 (2-ounce) slices sourdough bread, toasted 2 (1-ounce) thin slices ham 4 (¼-inch-thick) slices tomato 2 (1-ounce) slices mozzarella cheese Freshly ground pepper Snap off rough ends of asparagus. Steam, covered, 2 minutes or until crisp and tender. Preheat broiler. Combine mayonnaise and pesto in a bowl and stir with a whisk. Spread 2 tablespoons pesto mixture onto 1 side of each bread slice. Layer each slice with 8 asparagus spears, 1 ham slice, 2 tomato slices and 1 cheese slice. Place on a baking sheet, broil 3 minutes or until cheese melts. Sprinkle with pepper. Yields: 2 melts. Recipe provided by Shelly Ruybalid. POSTED AT 12:00 AM