Roasted Asparagus Pesto Sandwich
Roasted Asparagus Pesto Sandwich
Ingredients
For the Roasted Asparagus
- 1 pound asparagus, woody ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Asparagus Pesto
- 1 cup fresh parsley, packed, roughly chopped
- 1/4 cup sun-dried tomatoes, oil-packed, drained
- 2 teaspoons garlic, minced
- 1/4 cup pecans, (or walnuts/almonds)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon crushed red pepper, optional
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
For the Tuna Salad
- 5 ounces canned tuna, drained
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
For Sandwich Assembly
- 8 slices sourdough bread, lightly toasted
- 1/2 cup hummus
- 8 lettuce leaves
- 2 tomato, sliced
- 1/4 teaspoon salt, for tomatoes, optional
- 1/2 cup carrots, shaved
- 2 avocado, sliced
Instructions
- 1
Preheat your oven to 400°F. On a baking sheet, toss the trimmed asparagus with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread in a single layer.
⏱️ 2 min•🌡️ 400
- 2
Roast the asparagus for 10-12 minutes, or until tender-crisp and slightly browned. Remove from the oven and let cool completely. This cooling step is crucial for the pesto's texture.
⏱️ 12 min•🌡️ 400
- 3
While the asparagus cools, prepare the tuna salad. In a small bowl, combine the drained canned tuna, 2 tablespoons of mayonnaise, and 1 teaspoon of Dijon mustard. Mix well and set aside.
⏱️ 3 min
- 4
Once the roasted asparagus has cooled (about 10 minutes), add it to a food processor along with the fresh parsley, sun-dried tomatoes, minced garlic, and pecans.
⏱️ 5 min
- 5
Pulse the food processor until the ingredients are roughly chopped and begin to form a chunky paste. Scrape down the sides as needed.
⏱️ 2 min
- 6
Add 1/4 teaspoon of salt (or to taste), the optional 1/4 teaspoon of crushed red pepper, 1 tablespoon of red wine vinegar, and 3 tablespoons of olive oil to the food processor. Blend until the pesto reaches your desired consistency – it can be chunky or smoother.
⏱️ 3 min
- 7
To assemble each sandwich: Take two slices of lightly toasted sourdough bread. Spread a generous amount of the prepared asparagus pesto on one slice. Spread a layer of hummus on the other slice.
⏱️ 2 min
- 8
On the pesto-covered slice, add a scoop of the prepared tuna salad. On the hummus-covered slice, place two lettuce leaves and a few slices of avocado.
⏱️ 2 min
- 9
On top of the tuna salad, layer 2-3 tomato slices. Optionally, sprinkle a pinch of salt over the tomatoes. Then add a few shaved carrots.
⏱️ 2 min
- 10
Carefully bring the two halves of the sandwich together, pressing down gently. Cut the sandwich in half and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Asparagus Pesto Sandwich
For the Roasted Asparagus
- 1 pound asparagus, woody ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Asparagus Pesto
- 1 cup fresh parsley, packed, roughly chopped
- 1/4 cup sun-dried tomatoes, oil-packed, drained
- 2 teaspoons garlic, minced
- 1/4 cup pecans, (or walnuts/almonds)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon crushed red pepper, optional
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
For the Tuna Salad
- 5 ounces canned tuna, drained
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
For Sandwich Assembly
- 8 slices sourdough bread, lightly toasted
- 1/2 cup hummus
- 8 lettuce leaves
- 2 tomato, sliced
- 1/4 teaspoon salt, for tomatoes, optional
- 1/2 cup carrots, shaved
- 2 avocado, sliced
Instructions
- 1
Preheat your oven to 400°F. On a baking sheet, toss the trimmed asparagus with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread in a single layer.
⏱️ 2 min•🌡️ 400 - 2
Roast the asparagus for 10-12 minutes, or until tender-crisp and slightly browned. Remove from the oven and let cool completely. This cooling step is crucial for the pesto's texture.
⏱️ 12 min•🌡️ 400 - 3
While the asparagus cools, prepare the tuna salad. In a small bowl, combine the drained canned tuna, 2 tablespoons of mayonnaise, and 1 teaspoon of Dijon mustard. Mix well and set aside.
⏱️ 3 min - 4
Once the roasted asparagus has cooled (about 10 minutes), add it to a food processor along with the fresh parsley, sun-dried tomatoes, minced garlic, and pecans.
⏱️ 5 min - 5
Pulse the food processor until the ingredients are roughly chopped and begin to form a chunky paste. Scrape down the sides as needed.
⏱️ 2 min - 6
Add 1/4 teaspoon of salt (or to taste), the optional 1/4 teaspoon of crushed red pepper, 1 tablespoon of red wine vinegar, and 3 tablespoons of olive oil to the food processor. Blend until the pesto reaches your desired consistency – it can be chunky or smoother.
⏱️ 3 min - 7
To assemble each sandwich: Take two slices of lightly toasted sourdough bread. Spread a generous amount of the prepared asparagus pesto on one slice. Spread a layer of hummus on the other slice.
⏱️ 2 min - 8
On the pesto-covered slice, add a scoop of the prepared tuna salad. On the hummus-covered slice, place two lettuce leaves and a few slices of avocado.
⏱️ 2 min - 9
On top of the tuna salad, layer 2-3 tomato slices. Optionally, sprinkle a pinch of salt over the tomatoes. Then add a few shaved carrots.
⏱️ 2 min - 10
Carefully bring the two halves of the sandwich together, pressing down gently. Cut the sandwich in half and serve immediately.
⏱️ 1 min