Ingredients

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

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

Directions

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.

Thousand Island Dressing:
In a medium bowl, mix all ingredients together.
Yield:  2 3/4 cups

Recipe Courtesy of Paula Deen