Crunchy Asparagus and Prosciutto Sandwiches
I came across this asparagus and ham sandwich on the Better Homes and Gardens site and it looked so good that I knew I had to recreate it on the blog. Crunchy asparagus meets salty prosciutto and creamy and vibrant lemon garlic aioli, all wrapped up in a hearty roll. You can’t ask for anything more because I have nothing else to give. This sandwich is everything. It took it all. It’s gone. P.S. This new green board is everything I’ve ever wanted in my life and then some. I’m obsessed.
Crunchy Asparagus and Prosciutto Sandwiches
These delicious Crunchy Asparagus and Prosciutto Sandwiches are an easy and light meal to make during the week for a quick dinner or lunch on the weekends!
Servings: 4
Equipment
- Baking sheet
- Mixing bowl
Ingredients
Sandwiches:
- 2 cups panko breadcrumbs
- 1/4 cup grated parmesan
- 1 tablespoon steak seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon dried chili flakes
- 1 cup cornstarch
- 3 eggs beaten
- 3 tablespoons olive oil
- 1 pound asparagus trimmed
- 4 hoagie rolls split
- 8 slices prosciutto
- 1/2 cup micro-greens
- 1/4 cup fresh mint leaves
- 2 tablespoons chopped chives
Lemon Garlic Aioli:
- 1/3 cup mayonnaise
- 1 garlic clove grated or minced
- 1 tablespoon fresh lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon chopped chives
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425°F. Drizzle a baking sheet with 2 tablespoons olive oil, set aside.
- In a shallow dish, toss together the breadcrumbs, parmesan, steak seasoning, garlic powder, and chili flakes until evenly combined. Pour the cornstarch in a separate shallow dish, and whisk the eggs in a third shallow dish. To coat the asparagus, dip each one into the eggs, then into cornstarch, back into eggs and finally toss in the breadcrumbs until evenly coated. Place on a platter and continue coating until all the asparagus are done.
- Place the prepared baking sheet into the hot oven for 15 minutes. Remove the pan and transfer the coated asparagus onto the hot baking sheet. Drizzle with remaining tablespoon of olive oil and return pan to oven and cook until the asparagus is golden brown and crispy, about 10 to 15 minutes, turning over halfway through baking.
- To make the sauce, in a small bowl, combine the mayo, garlic, lemon zest, lemon juice, chives, salt and pepper until evenly incorporated.
- Toast the split rolls in the oven on a baking sheet under the broiler. Spread liberally with the aioli, place two slices of prosciutto, divide the crunchy asparagus among each roll and top with fresh mint, micro greens, and chives. Serve immediately and enjoy!
