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Asparagus Sandwiches

This recipe crafts a sophisticated vegetarian sandwich featuring grilled asparagus and red onion, complemented by a vibrant, smoky roasted red bell pepper spread. A creamy, savory dressing made with mayonnaise, grainy mustard, red miso, and lemon juice binds the fresh ingredients, creating a flavorful and satisfying meal.
Course lunch/dinner
Cuisine nordic
Servings 4 people
Calories 1244 kcal

Equipment

  • 1 Cutting Board
  • 1 Chef's knife
  • 2 Mixing Bowls One for sauce, one for vegetables
  • 1 Whisk
  • 1 Grill Pan or Large Skillet For bell pepper, asparagus, and onion

Ingredients
  

Main

  • 1 red bell pepper
  • 3 tablespoons mayonnaise
  • 1 tablespoon grainy mustard
  • 1 1/2 teaspoons red miso
  • 1 teaspoon fresh lemon juice
  • 1 small garlic clove minced
  • 1/8 teaspoon cayenne pepper
  • Salt and freshly ground pepper
  • 16 thick asparagus 1 1/2 pounds
  • 1 medium red onion thickly sliced
  • 1 tablespoon extra-virgin olive oil
  • Eight 1/2-inch-thick slices peasant bread
  • 1/4 cup chopped basil

Instructions
 

  • Roast or char the red bell pepper directly over a gas flame, under a broiler, or in a hot oven until the skin is blackened and blistered, then transfer to a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes.
  • Once cooled, peel, core, and seed the bell pepper, then finely chop the flesh.
  • In a medium bowl, combine the chopped roasted bell pepper with mayonnaise, grainy mustard, red miso, lemon juice, minced garlic, and cayenne pepper.
  • Season the bell pepper mixture generously with salt and freshly ground pepper, then whisk until well combined; set aside.
  • Trim the tough ends from the asparagus and slice the red onion into thick rounds.
  • In a separate bowl, toss the asparagus and red onion with extra-virgin olive oil, then season lightly with salt and pepper.
  • Heat a grill pan or large skillet over medium-high heat. Grill the asparagus and red onion in batches until tender-crisp and nicely charred, about 3-5 minutes per side for the asparagus and 4-6 minutes per side for the onion.
  • Lightly toast the peasant bread slices if desired, for added texture.
  • Spread a generous layer of the red bell pepper-miso mixture onto each slice of peasant bread.
  • Arrange the grilled asparagus and red onion evenly over half of the bread slices, sprinkle with fresh chopped basil, and top with the remaining bread slices to form sandwiches.

Notes

For the bell pepper, charring it directly over a gas flame or under a broiler will give it a deeper smoky flavor and make peeling easier. The red miso is a key umami component; ensure it's well-dissolved in the mayonnaise mixture for an even flavor. When grilling the asparagus and onion, avoid overcrowding the pan to ensure they char and caramelize properly, rather than steam. A light toast on the peasant bread will add texture and prevent it from becoming soggy, but avoid over-toasting as the vegetables and spread already provide plenty of flavor.