Warm asparagus sandwich with olives and goat cheese – spring on your plate
This warm asparagus sandwich combines fresh green asparagus, aromatic olives, and creamy goat cheese on crispy ciabatta—a true spring highlight! The whole thing is rounded off with a delicate white wine sauce and toasted pine nuts. Perfect as a hearty lunch or as a sophisticated appetizer for guests. Quick to make and full of flavor!
Ingredients
For the salad
100 g rocket, 1 tbsp balsamic vinegar
2 tbsp olive oil, salt, pepper
For the asparagus sandwich
200 g ciabatta bread, 4 tbsp olive oil
1 garlic clove, 1 kg green asparagus
salt, pepper, sugar
12 black olives (pitted; e.g. Kalamata)
160 g goat's cheese slices
2 tbsp pine nuts
For the sauce
100 g butter, 1 shallot
80 ml white wine, 3 egg yolks
salt, pepper, sugar
1 tbsp tomato paste
Besides that
Stainless steel bowl and matching pot for a water bath
preparation
For the salad, wash the arugula in a sieve and drain well. Mix the balsamic vinegar with the olive oil and season with salt and pepper. Set the dressing aside.
To make the sandwich, halve the ciabatta bread lengthwise and cut each half crosswise into slices of approximately 50g each. Heat the olive oil in a pan and fry the bread pieces over medium heat until golden brown on both sides.
Remove the bread from the pan and set it aside. Halve the garlic clove and rub the cut side over the toasted bread slices.
Wash the green asparagus, peel the lower third of the stalks and cut off the woody ends.
Bring a large amount of water with salt and a pinch of sugar to a boil in a pot. Blanch the asparagus in the boiling water for about 3 minutes. Drain in a sieve and let it drain.
Then briefly fry the sticks in the pan you used to toast the bread slices. Roughly chop the olives.
Line a baking sheet with parchment paper. Place the bread slices on top. Arrange the fried asparagus on top and place the goat cheese slices on top (cut in half lengthwise if they're very thick). Sprinkle everything with the pine nuts and chopped olives.
Preheat the oven to 180 ºC (preferably top heat only).
For the sauce, melt the butter in a saucepan.
Peel and finely chop the shallot. Whisk the shallot, white wine, and egg yolks over a pan of hot water until thickened. Then gradually stir in the melted butter.
Season the sauce with pepper, salt, and a pinch of sugar. Mix the tomato paste with a fork until smooth, then stir into the sauce.
Place the bread with the asparagus spears and the cheese slices briefly in the hot oven (middle) and heat the cheese slightly.
Then place the bread on plates and top with the sauce. Marinate the arugula with the balsamic dressing and serve next to the bread.
← vorheriger Post: Green asparagus with truffled scrambled eggs – a delicious spring dish in 20 minutes
The recipe is from the book:
Vincent Klink and Sybille Schönberger
ARD Buffet – Regional Delights
Price 24,00 €
ISBN 978-3-8338-7955-5
Gräfe and Unzer Publishing
This cookbook presents the most popular specialties from German regions with matching recipes. From northern to southern and eastern to western Germany, grains, fish, cheese, fruit, vegetables, and meat. All easy to recreate for beginners and a personal treat, spiced with anecdotes from the two ARD Buffet chefs Sybille Schönberger and Vincent Klink.
