Love asparagus? You have to try Asparagus Pesto! This is my favorite sandwich to make in the spring! It also includes raw, shaved fennel, avocado, carrots and tomatoes!
Vegan Power Sandwich with Asparagus Pesto
- Yield: 2
- Prep Time: 15 min
- Cooking Time: 15 min
- For the asparagus pesto: 1 bunch asparagus spears, hard ends removed, roasted and cut into 2 inch pieces*
- 3 to 4 sun dried tomatoes
- 2 to 3 garlic cloves, minced
- ½ cup fresh cilantro
- ¼ cup whole almonds or almond slices
- Kosher salt, to taste
- ½ teaspoon crushed red pepper flakes (optional)
- red wine vinegar, to taste
- light drizzle of extra virgin olive oil if needed
- For the sandwich: 4 whole wheat bread slices, toasted
- ½ large cucumber, sliced thin lengthwise
- raw shaved fennel, white bulb only
- 1 large tomato, sliced thin
- 1 large carrot, peeled to create ribbons
- alfalfa sprouts
- 1 to 2 ripe avocados, sliced
- Serve with: Your fave creamy balsamic dressing, or just oil and vinegar or some hummus
- For the asparagus pesto: *Let the roasted asparagus cool slightly before placing into the food processor. Place the roasted asparagus, sun dried tomatoes, minced garlic, cilantro and almonds in a food processor and pulse/process a few times until just blended.
- Sprinkle in some salt (start with just a pinch) and crushed red pepper flakes, if using, and pulse a few more times to blend together again. Add a splash of red wine vinegar and olive oil (if needed) and pulse again. Taste and adjust any ingredients as needed. Remove from the food processor and set aside.
- For the sandwich: Spread the asparagus pesto onto one slice of bread and top with the cucumbers, fennel, tomato slices, carrot ribbons, and sprouts. Top the other slice of toasted bread with the avocado slices and place on top of the other side.
- Slice and serve with your fave creamy balsamic dressing, or oil and vinegar or some hummus. Alternatively, you can spread the dressing or hummus on the second slice of toast before placing on top of the other side of the sandwich.
I used sun dried tomatoes from a jar, packed in olive oil. Leftover asparagus pesto can be enjoyed with crackers, bread or with raw veggies. Prep time includes time to roast the asparagus. You can cut and prep the veggies while the asparagus is on the oven.