0:00
- I'm about ready, Eddie.
0:03
I'm gonna put on some water
0:05
because I'm gonna par boil our asparagus,
0:15
And then I'm gonna put it in some ice water.
0:26
- [Producer] So this used to be one of the original
0:28
sandwiches you served at the restaurant?
0:31
- Yes, I don't remember serving this on The Bag Lady.
0:35
I think I only served it when we went 311,
0:39
and then when we moved down the street.
0:41
You'll always wanna take your asparagus
0:43
and just bend it where it wants to bend and break.
0:51
So, Theresa had already done this once,
0:53
but sometimes I'll just just try and see
0:56
if it maybe wants a little bit more off.
1:00
- [Producer] Remind them that we made
1:01
the Thousand Island dressing already.
1:05
And we started this sandwich by doing
1:10
the video for the Thousand Island dressing first.
1:15
So, I think I'm gonna blanch all of this asparagus,
1:21
'cause I have a feeling
1:22
we're having asparagus sandwich for lunch.
1:26
Does that suit you two monkeys?
1:35
- Okay, asparagus sandwich it is for lunch.
1:41
And my pumpernickel bread.
1:46
Oh, I had some, but I've got some open too.
1:49
So, I'll use this up first.
1:52
I really, really, really,
1:55
really, really, really love
1:58
the pumpernickel and rye mix.
2:01
It's like a marble, it's marble colored,
2:05
but this one is just totally, totally pumpernickel,
2:17
So, while I'm waiting for our water to get ready,
2:28
Theresa, if you would get me a little ice, please,
2:32
and put it in that colander, that would be wonderful.
2:41
All right, so while I'm waiting on everything,
2:43
I'm just gonna start buttering my bread,
2:52
because I'm gonna toast this.
2:57
And you could toast this in your air fryer,
3:02
would be great and easy
3:11
picking up another pan.
3:21
And we don't want this to get overdone,
3:29
you know what I mean?
3:33
We still want it nice and crisp.
3:37
So just one to two minutes.
3:47
I had some ice in here.
3:52
Now I'm gonna add some cold water to our ice,
3:57
and chill that asparagus pretty quickly.
4:01
I'm gonna drain our asparagus.
4:05
Now, at the restaurant, we would have all of this prepped up
4:13
and when we got an order coming in for a sandwich,
4:19
because this would, more than likely,
4:21
be coming straight outta the refrigerator,
4:32
we would just bring our asparagus
4:46
or we would throw it on a flat top at the restaurant.
4:53
Oh, this asparagus is beautiful.
5:02
So we just wanna make sure that that's good and hot.
5:06
Now I'm gonna toast our bread.
5:14
I'm not gonna fit all of our bread in here at one time,
5:18
but that's all right.
5:23
And these are nice thick pieces of cheese.
5:39
They're real nice and thick.
5:45
I forgot to put my Thousand Island dressing on it,
5:48
because we've gotta have on both pieces of bread.
6:03
'Cause that'll help keep everything stuck together.
6:11
Gotta have that little bit of wet.
6:26
Now, we'll put our cheese back on.
6:39
Okay, the next thing we're gonna do,
6:43
uh-oh, lemme turn that one off.
6:45
Best turn that one off.
6:47
So the next thing we're gonna do is put our hot asparagus,
6:55
and I like to turn it one way, and then turn it the other,
7:04
so you see the spears hanging out of each end.
7:16
It's crazy what a delicious combination this is.
7:29
And now our onion goes on top of that.
7:38
I'm gonna go ahead and just put the black pepper
7:40
on top of the cheese.
7:49
I've got everything, don't I?
7:57
That's a very hot pan.
8:02
And I wonder why I don't have any fingertips,
8:10
any fingerprints, 'cause I burned 'em off.
8:24
All right, now I'm gonna need to take these out
8:26
so I can have it reasonably clear.
8:30
That looks wonderful.
8:37
I'm gonna run myself a little short with asparagus there.
8:42
I'll eat that one, how about that?
9:02
Yeah, look at that cheese sticking out.
9:12
Like I said, it's just crazy how much people love these.
9:16
I remember my grandmother and grandfather Hiers
9:21
They went to church in the morning.
9:22
They'd come back and go to church in the afternoon.
9:27
And they would have cereal for supper on Sunday night.
9:32
Well, this would make a wonderful Sunday night supper.
9:41
I mean, I know I used a lot of pans, y'all, but,
9:50
Just somebody else is gonna have to help me with the dishes.
9:59
Well, I'm tired of looking at it, I'm going in for a taste.
10:05
It has been years since I had an asparagus sandwich.
10:33
to use your favorite cheese, no matter what kind it is.
10:38
And I think you're gonna love it.
10:46
Love and best wishes, y'all.
10:53
Hey, y'all, it's Paula Deen.
10:55
Now, if you enjoyed this video, be sure to like it
10:59
and click the subscribe button as well as the notification
11:02
and bail to be alerted when I post a video.
11:06
Love and Best Dishes Y'all.
