Ingredients:
2 small heads of garlic
1 1/2 lbs asparagus, trimmed
3 tablespoons olive oil
1/2 teaspoon salt
1/2 cup slivered almonds, toasted
2 tablespoons fresh lemon juice
6 slices pumpernickel bread
2 cups grated cheddar cheese
Directions:
Preheat oven to 350*F.
Separate garlic cloves, and place the cloves on a baking sheet. Roast about 20 minutes, or until skins begin to brown and garlic turns soft. Cool, then squeeze garlic from skin of each clove. Increase oven temperature to 450*F.
Toss asparagus in 1 Tbs. oil, and sprinkle with 1/4 tsp.of the salt. Place in a single layer on baking sheet, and roast 5 to 8 minutes, or until crisp-tender. Cool. Trim ends so asparagus are same length as width of bread, and reserve ends.
Put 1/4 cup almonds in food processor (or blender), and chop fine. Add roasted garlic, reserved asparagus ends, lemon juice, remaining oil and remaining 1/4 teaspoons salt, and puree until smooth.
Preheat broiler.
Place bread slices on a baking sheet. Spread each slice with 2 Tbs. pureed almond mixture. Lay 4 or 5 asparagus spears on each bread slice, and top with 1/4 cup cheese. Broil sandwiches about 3 minutes, or until cheese has melted. Sprinkle sandwiches with remaining almonds. Enjoy!
Servings: 6
Time preparation: 15 min.
Time total: 45 min.