Food Network: Lady and Sons Asparagus Sandwich

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Lady and Sons Asparagus Sandwich
Recipe courtesy Paula Deen

Ingredients
8 to 10 fresh asparagus spears, washed and trimmed
2 tablespoons butter, divided
Salt and pepper or lemon pepper
2 slices pumpernickel bread
2 slices Jack cheese
1 or 2 tablespoons Thousand Island Dressing, recipe follows
3 slices red onion, cut into rings
Pickle slices or fresh parsley, for garnish, optional

Instructions
Blanch asparagus spears in boiling, salted water for 1 minute. Remove
immediately to a bowl of ice water.

Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus and lightly saute.
Season with salt and pepper, or lemon pepper. Remove asparagus from pan and set aside. Butter 2

pieces of bread with the remaining 1 tablespoon butter. Place bread in the same skillet, buttered
side down, and grill on 1 side. Flip bread and lay 1 piece of cheese on each slice of bread. Grill
until cheese is melted and then remove from pan. Spread desired amount of dressing on top of each
slice of bread. Arrange asparagus on top of cheese, rotating the spears. Place onion rings on top of
asparagus. Cut sandwich in half. Garnish with pickle slices or parsley, if desired.

Thousand Island Dressing:
1 1/2 cups mayonnaise
1 hard-boiled egg, crushed finely
1 cup ketchup
1/4 cup dill relish
Salt and pepper
Lemon pepper

In a medium bowl, mix all ingredients together. Season with salt, pepper, and lemon pepper, to
taste. Store in an air-tight container and refrigerate until ready to serve.

Yield: 2 3/4 cups