Open Faced Asparagus Sandwiches

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
1 sandwich
25 min

A dream of a recipe, this Open Faced Asparagus Sandwich needs only 4 ingredients and is the culinary equivalent of sitting in a café in Paris in the springtime.

I think I’ve mentioned a few times before that during the months of March and April I basically eat asparagus like it’s my full time job. I’m honestly so sorry that I’ve waited so long to share this recipe (non-recipe really) with you, because we’re definitely out of the height of asparagus season, but today is National Asparagus Day, so I figured what better day to share this amazing recipe.

When I say recipe I really do mean that loosely. It’s essentially a tomato sandwich, but you substitute asparagus for tomatoes. If you agree with me that tomato sandwiches are one of life’s greatest underrated pleasures, I hope that you’ll love this asparagus sammie just as much.

Making an Open Faced Asparagus Sandwich

To start, you cook the asparagus however you like it. For me, that generally means roasting because I think that all vegetables are just better tasting roasted and a little caramelized from a super hot oven. But if steaming is your thing, go for it. I’ve made this sandwich with the asparagus cooked in multiple different ways and they were all amazing.

Open Faced Asparagus Sandwiches
Recipe details
  • 1  sandwich
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Open Faced Asparagus Sandwiches
  • 1 bunch of asparagus (relatively thin stalks preferably)
  • Mayonnaise
  • Bread of some sort - baguette, bolillo roll, or similar; cut in half like a burger bun
  • Lemon
  • Salt and pepper
To Make Open Faced Asparagus Sandwiches
Start by cooking the asparagus the way you like it. I roast it for 20 minutes in a 400 degree oven with a little bit of olive oil and salt and pepper.
Cut your baguette in half, and toast it in the oven for a few minutes to brown the top. Alternately, toss a few slices of toast in the toaster.
Slather mayonnaise on the toasted bread. Dont by shy with the mayo. You want a smooth and creamy base for the asparagus.
Top the bread and mayo with stalks of asparagus. Sprinkle with salt and pepper, and squeeze a little bit of lemon juice on top.
Sara's Tiny Kitchen
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