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ketchup mayonnaise sherry vinegar mustard garlic salt medium asparagus olive oil hoagie rolls raisins scallions Feta cheese
Viewed: 79 - Published at: 8 years agoIngredients
- 1/4 cup ketchup
- 1/4 cup mayonnaise
- 2 tablespoons sherry vinegar
- 2 tablespoons Dijon mustard
- 1 garlic clove, chopped
- 1 chipotle chile in adobo sauce
- Salt, preferably smoked salt
- 2 pounds medium asparagus, peeled and trimmed
- Olive oil, for drizzling
- Four 7-inch sub or hoagie rolls, split and lightly toasted
- 1/4 cup raisins
- 4 scallions, thinly sliced
- 1/4 cup crumbled feta cheese
Method
- In a blender, combine the ketchup with the mayonnaise, vinegar, mustard, garlic and chipotle.
- Puree until smooth.
- Season the French dressing with salt.
- In a large pot of boiling salted water, cook the asparagus until bright green, about 2 minutes.
- Drain the asparagus and spread them out on a large baking sheet to cool.
- Preheat a large grill pan.
- Drizzle the asparagus with olive oil and season with salt.
- Grill over moderately high heat, turning, until tender and lightly charred, about 3 minutes.
- Spread the cut sides of each roll with 3 tablespoons of the smoky French dressing.
- Arrange the grilled asparagus on the subs and top with the raisins, scallions and crumbled feta.
- Close the sandwiches and serve.
