I chose a "Lady and Sons" recipe from Food Network, to include the Deen Brothers. Asparagus was on sale this week again and after falling in love with grilled asparagus from a recipe a few weeks ago I couldn't wait to try this....but I had to wait until I was cooking for myself (I knew nobody else in the house would want it).
I grilled a big bunch of asparagus and used in on a salad as well. With that being done in advance, this recipes was quick and easy to prepare and SUPER delicious!! It's a grown up grilled cheese. I did not make her Thousand Island Dressing as listed because I was only making one sandwich and don't use it on salads. I used the ingredients she listed in questionable amounts (I don't know what Thousand Island is supposed to taste like) and I liked my concoction - but can't vouch for hers. I saved the leftover asparagus so I could make another one of these tomorrow. Two thumbs up!!
Lady and Sons Asparagus Sandwich
Recipe courtesy Paula Deen
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 (I only had shredded, so used that)
1 or 2 tablespoons Thousand Island Dressing, recipe follows
3 slices red onion, cut into rings
Pickle slices or fresh parsley, for garnish, optional
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. (I skipped this whole step and used grilled asparagus)
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
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
So what Deen Family recipe did you try out?? Next week we'll post a recipe by Brian Boitano , yes, the skater turned FN chef/host. OR, because there are only 21 eclectic recipes listed by Brian Boitano (there are only 4 episodes), do a recipe from a chef we have already posted about but you didn't get around to trying. I have several of these!
On a side note, Rebekah added her Alton Brown Southern Biscuits to the challenge a few weeks ago. Check them out here. They are pretty! And Tanya, who posts on Facebook, I love your posts but can't figure out a way to comment. I want that bacon!