Cut trimmed asparagus into 2-inch lengths. Microwave, covered, in a glass dish for 2 minutes; cool.
Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 12 oz. fresh asparagus, trimmed | ||
| 16 slice(s) cocktail rye bread | ||
| raspberry jam, optional | ||
| 16 slice(s) Roth Kase Havarti cheese, trimmed to fit bread slices | ||
| Hy-Vee unsalted butter, softened, for spreading |
Things To Grab
- Glass microwave-safe bowl
- Skillet
Directions
Lightly spread cocktail rye bread with raspberry jam, if desired. Top each with a slice of Havarti cheese.
Place asparagus side-by-side on half of the bread slices; top each with one of the remaining bread slices.
Butter both sides of sandwiches. Cook in a skillet over medium heat until browned and cheese melts. Halve diagonally.
Nutrition facts
Servings
110 Calories per serving
1 sandwich
Amounts Per Serving
- Total Fat: 7
- Cholesterol: 20
- Sodium: 190
- Total Carbohydrates: 5
- Protein: 5
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Holiday 2012.