Spring Toastie with Tarragon Aioli

asparagus-tomato-transRecipe by Rebecca Dienner for The FruitGuys

INGREDIENTS
1 bunch asparagus, trimmed
4 leaves of lettuce
4 very thin slices of onion, 1/8-inch thick or thinner
4 slices tomato, about 1/4-inch thick
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons fresh tarragon, minced
1/4 cup mayonnaise or Vegenaise
1 small clove garlic crushed and minced, or 1/4 teaspoon garlic powder
Juice of one lemon, divided
Bread of choice, 4 slices
1/4 teaspoon each, salt and pepper

PREPARATION

  • Place asparagus on a baking sheet, drizzle with olive oil, balsamic, half of the lemon juice, and salt.
  • Mix to coat each asparagus spear and broil in the oven on high until they start to char, but are still bright green, about 6 minutes.
  • Shake the sheet a few times while cooking to loosen asparagus and evenly cook them.
  • Meanwhile, mix mayonnaise with tarragon, garlic, and remainder of the lemon juice.
  • Toast bread slices and coat with the tarragon mayonnaise.
  • Now build your toastie with lettuce, onion, tomato, and asparagus in between the bread slices. Serve warm!

Serves 2 as an entrée or 4 as an appetizer. Prep time, 12 minutes; cook time, 6 minutes.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.