Yesterday, I participated in the Foodbuzz 24,24,24 event for April… I cooked a dinner for my friend Mariví and her 4 oldest kids to get them to inadvertently try new foods and new flavors. I titled it A Very Veggie Experiment…
The first dish of the night was these asparagus sandwiches… I still can remember the first time I ate an asparagus sandwich at a birthday party. I just ate it thinking it was a regular “sandwichito de mezcla” just rolled into a different shape and loved it. It was not after I had eaten about 10 of these little sandwiches that someone told me it was asparagus. I was hooked for life…
I knew Mariví and her kids would be surprised about liking them too…
ASPARAGUS PARTY SANDWICHES
1 jar of asparagus spears ¼ cup of egg-less mayonnaise Garlic salt to season to taste 1 packet of whole-wheat sandwich bread
- In the bowl of a food processor combine the asparagus, egg-less mayonnaise and the garlic salt. Pulse until it becomes a loose paste. Set aside.
- To make these rolled sandwiches, we need to flatten the bread slices with a rolling pin. Just take off the crusts of the bread slices and flatten them one by one.
- Spread the asparagus mixture on top of each flattened slice of bread. I leave the farthest edge without asparagus mixture because it will spread onto the edge when you roll the bread.
- Starting on the straighter edge of the bread, roll the bread carefully onto itself until you create a little roll of bread. Place the rolls seam side down so they will not unravel.
- I place them in a pyrex lined with moistened paper towels and place them in the fridge to finish setting. Refrigerate about 1 hour to 1 day before serving.
Sometimes people place a whole asparagus spear in the center and then roll the bread around it, but because I knew these guys are finicky, I just made a puree out of the ingredients to avoid any apprehension before they tasted them.
Both Ignacio and Diego, Mariví’s oldest kids, smelled the rolls before putting them in their mouths… so typical of a finicky kid!!! Ignacio, Diego, Kamila and Mariví all loved them. They were all trying to figure out what was in them. Ignacio and Diego had about 4 each and even told me they would love to have them again…
This was Ignacio’s face when he learned these were made from asparagus… HUH?!?!?
KarmaFree Cooking 
I’m wondering what kind of jarred asparagus you use… we’ve still got some great fresh asparagus right now and i’d wondering what I’d do to it to make it like what you use for this.
i have used Green Giant and a spanish brand called Viter… I like Viter because they come in glass jars, rather than cans. But if I had fresh asparagus, instead of making this recipe, I would make this asparagus tart , and then, I would make this vegetable pot pie , with the pieces you clip from the asparagus spears.
Thank you!