Asparagus Sandwich

Balsamic dressing and cream cheese makes this open-faced sandwich. When you want something a little different......

• Ready In: 16 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs asparagus, medium size, ends snapped and stems peeled
• 1⁄4 cup  balsamic vinegar
• 1  tablespoon tamari (or soy sauce)
• 3  tablespoons brown sugar
• 2  garlic cloves, minced fine
• 1  green onion, sliced fine
• 1  small baguette, sliced into 1 1/2 inch slices
• 8  ounces cream cheese, softened (or goat cheese)
• 2  tablespoons fresh chives, chopped (or 1 T green onion tops)
• 2  tablespoons fresh tarragon, chopped (or 2 tsp dried)
•  salt (to taste)
•  ground pepper (to taste)
• 6  radishes, sliced thinly (optional)

Directions

1. In a steamer basket over boiling water, steam asparagus for 3-5 minutes or until fork tender, but NOT overcooked.
2. Rinse immediately under cold water. Set aside until ready to use.
3. SAUCE: Combine the balsamic vinegar, soy sauce, brown sugar and garlic in a small saucepan. Add 2 tablespoons of water. Over medium heat, reduce by half.
4. Add the green onion. Adjust seasoning.
5. In a small bowl, combine the cream cheese, chives and tarragon. Set aside.
6. In a toaster oven or under a broiler, toast one side of each of the baguette slices.
7. Spread each with a small amount of the cream cheese mixture.
8. Arrange the asparagus, drizzle with vinegarette.
9. Add desired seasoning of S&P.
10. Add sliced radishes (optional).