Asparagus Sandwich - Lady and Sons Restaurant

• 8 fresh asparagus spears, washed and cut (light green bottom end off)
• 2 slices Pumpernickel bread
• 2 slices Jack cheese
• 3 slices red onion rings
• 2  tablespoon  butter
• salt and pepper or Paula Deen's Lemon-Pepper Seasoning
• 1 or 2  tablespoon  Thousand Island Dressing (recipe below)

Blanch asparagus spears in boiling water for 1 minute. Remove and place in ice bath. In a hot skillet lightly saute asparagus in butter, salt and pepper. You may use lemon pepper, if desired. Remove asparagus from pan and set aside. Butter bread and grill on one side, flip and lay in slice of cheese on each slice of bread, grill, remove from pan. Spread desired amount of 1000 Island on top of each slice of bread. Arrange asparagus on top of cheese (rotating asparagus). Place onion rings on top of asparagus. Cut in sandwich in half. Garnish with pickle slices or parsley.

Yield: 1 sandwich
Preparation time: 10 minutes
Cooking time: approximately 10 minutes
Ease of preparation: Easy

Thousand Island Dressing:
1 1/2 cup mayonnaise
1 egg (crushed finely)
Paula Deen's Lemon Pepper Seasoning
1 cup ketchup
1/4 cup relish (dill)
salt and pepper to taste

In a medium bowl, mix all ingredients together.

Yield: 2 3/4 cups
Preparation time: 5 minutes
Cooking time: None
Ease of Preparation: Easy

Recipe courtesy Paula Deen