• 2 small heads of garlic
  • 1 1/2 lbs asparagus , trimmed
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 cup slivered almond , toasted
  • 2 tablespoons fresh lemon juice
  • 6 slices pumpernickel bread
  • 2 cups grated cheddar cheese
  • 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!