Cheddar Almond Open-Faced Sandwiches

The magic of this recipe is the special sauce made fromthe toasted almonds, roasted garlic, and some of the asparagus. Enjoy! Adapted from Vegetarian Times magazine.

• Ready In: 45 mins
• Serves: 6

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

1. Preheat oven to 350*F.
2. 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.
3. 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.
4. 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 purée until smooth.
5. Preheat broiler.
6. Place bread slices on a baking sheet. Spread each slice with 2 Tbs. puréed 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!