Ham and asparagus stacked sandwich
The lattice top on this sandwich elevates it from a ho-hum meal to one that will win rave reviews. You can, of course, keep this super simple and layer the asparagus over the ham slices. If you opt for that approach, you may want to smear half of the mayonnaise mixture on the bread, layer on the ham, and then spread the remaining half of the mayonnaise mixture on the ham so that the asparagus spears have something to stick to and won’t be tempted to roll off. Sprinkle with thinly sliced chives or green onions, if you have some on hand.
⅛ pound(s), about 4 spears, tough ends removed
Reduced calorie mayonnaise
Fat free sour cream
Whole wheat bread
Extra-lean ham (5% fat)
2 oz, cut into five thin strips
- Fill a small skillet with water. Add asparagus and bring to a boil. Cook until fork-tender, about 10 minutes; drain well.
- Meanwhile, stir together mayonnaise, sour cream, and curry powder. Spread on bread.
- Arrange asparagus spears on bread in a single row, leaving a little space between rows. Weave ham strips in and out of asparagus.