It’s the first Saturday of the month, which means Mahasti will be on WBIR sharing some recipes for the new spring season. Tune in around 8:15am to watch as she prepares Tomato Head’s Ham, Scrambled Egg and Roasted Asparagus Sandwich with Artichoke Tapenade.
Both the Maryville and Knoxville locations will be serving this special on Saturday (while it lasts).
And for those who want to serve this special for an Easter brunch, or to take care of ham leftovers after Easter festivities, here are the recipes. Enjoy!
Tomato Head’s Ham, Scrambled Egg and Roasted Asparagus Sandwiches with Artichoke Tapenade
For the Artichoke Tapenade
2 cups artichoke hearts
½ cup green olive
1 cup pitted kalamata olives
1 – 2 cloves garlic
2 anchovies
¼ cup olive oil
If using a food processor, place everything in the bowl of the food processor and process until smooth. If you do not have a food processor, chop everything finely. Place in a bowl and mix well.
To roast asparagus:
Trim the bottom ends off the asparagus, rinse and cut in half. Place the asparagus in a mixing bowl drizzle with enough vegetable oil to lightly coat the asparagus. Sprinkle with some salt and pepper, toss to coat and place on a cookie sheet. Cook the asparagus in a preheated 450 degree oven for 8 – 10 minutes.
To make 4 sandwiches:
Scramble 4 eggs
4 oz of ham
4 slices of swiss cheese
8 – 10 sprigs of roasted asparagus
4 rolls or 8 slices of bread
If using rolls cut the rolls in half. Spread the bottom piece of bread you are using with artichoke tapenade. Divide the scrambled eggs between the sandwiches. Top with approximately 1 oz of ham per sandwich. Place the roasted asparagus and swiss cheese on the top piece of bread. Place the sandwich in the preheated oven and bake just until the cheese has melted. Remove the sandwiches from the oven. Flip the top piece of bread onto the bottom piece. Cut the sandwiches in half and serve.