The fun thing about pasta is that it comes in many shapes, sizes, and flavors. You can play around with it almost endlessly. When I saw this particular pasta, I was drawn by its beautiful red color, which comes from tomatoes. Once it’s cooked, it retains a soft reddish color and a mild tomato flavor. Continue reading
Asparagus and cheese go beautifully together, and in this recipe I pair asparagus with cheddar for an open-faced sandwich.
The nice thing about open-faced sandwiches is that if you’re using fresh, flavorful ingredients—in this case, asparagus and shiitake mushrooms—their flavors won’t be crowded out or buried by all the bread. Yet you can still have the easy, quick convenience of a sandwich. It’s also easier on the carb intake. But it still satisfies your hunger.
Give it a try when you want a quick but delicious meal. Enjoy!
Asparagus-Cheddar Open-Faced Sandwiches
½ lb. asparagus
2 tablespoons + 1 teaspoon olive oil
Freshly ground pepper to taste
1 cup sliced shiitake mushrooms
2 slices whole grain bread
1 cup shredded cheddar cheese
Garnish: 1 or 2 tablespoon finely diced red bell pepper
Toss the asparagus with 2 tablespoons oil, ½ teaspoon salt, and pepper. Spread out on a baking sheet and broil, turning over once, until browned on both sides, about 12 to 18 minutes, depending on the thickness of the asparagus.Heat 1 teaspoon oil in a small skillet. Add mushrooms, sprinkle with salt, and sauté about 3 or 4 minutes, or until nicely browned.Toast the bread until medium brown. On each slice, place half the asparagus, half the mushrooms, and top with half the cheese. Place I toaster oven or oven or broiler until the cheese melts.Sprinkle with red pepper, if using. Serve hot.