Yesterday I saw on Facebook an asparagus sandwich on the menu at the Carrot Barn in Schoharie, New York. I knew I had in my refrigerator a bunch of asparagus from The Boys Farmers' Market in Delray Beach, so I decided to try my own version. The Carrot Barn sandwich is described as steamed asparagus, cabot cheddar, scallions, mayo, salt and pepper on a French roll served warm.
Using what I had on hand, I made a sandwich containing mashed avocado instead of mayonaise, roasted red peppers (from a jar), fresh ground black pepper, scallions, steamed asparagus, sliced heirloom tomato from the CSA I belong to, and red leaf lettuce on a toasted sub roll from Publix. I thought it was outstanding. Next time I think I will cut the asparagus spears into pieces about two inches long instead of leaving them whole but I will not change another thing.
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