I like to make an open faced sandwich for a light dinner and serve it with a small green salad on the side. Here I propose you a version with green asparagus, smoked scamorza (an Italian cheese, which is like a dry and hard mozzarella), some onions and mushrooms. A nice, easy and tasty spring dinner!
Open faced asparagus and smoked cheese sandwich
Ingredients
- 4 slices of bread sourdough bread for instance
- 250 g green asparagus preferably thin ones like wild asparagus or medium ones cut in two lengthwise
- 10 slices of smoked scamorza or another smoked cheese like smoked raclette for instance, or simply mozzarella
- ½ red onion or yellow onion
- 6 button mushrooms
- salt
- pepper
- thyme
- olive oil
- basil leaves
- 2 tbsp pesto optional
Instructions
- Wash the asparagus, remove the hard part.
- Cook the asparagus: you can either steam them for 5 minutes and then fry them for 5 minutes, or simply steam them (10 to 15 minutes depending on the size) or simply fry them (also 10 to 15 minutes), as you prefer.
- Chop the red onion and fry it in a saucepan with a drizzle of olive oil.
- Slice the mushrooms and add them to the onion and cook for 4 minutes. Set aside.
- Preheat the oven (180°C).
- Put the slices of cheese on the bread. Put the red onions and mushrooms mixture on top. Add the asparagus (eventually cut them in two lengthwise before).
- Add salt, pepper and a hint of thyme.
- Put in the oven for approx. 6 minutes until the cheese starts to melt.
- Let it cool a bit before eating. When serving, add a few basil leaves on top and eventually a little bit of pesto.