Roast Beef Sandwiches with Asparaus and Wild Garlic Pesto

Ingredients:

4 tablespoons alfalfa sprouts
4 tablespoons cream cheese
6 spears of green asparagus
6 spears of white asparagus
4 slices of bread (rye or your favorite)
8 pimento-stuffed olives, 2 wooden skewers
1/2 red onion
1 tomato
4 tablespoons cold-pressed canola oil (Rapsöl)
Wild garlic pesto (see recipe)
3 oz. roast beef
sugar, salt, pepper

Preparation:

Wash the asparagus and peel the white variety from just below the head downwards, peel only the bottom third of the green spears. Add sugar, salt and a few drops of canola oil to a pot of boiling water and cook the asparagus to desired texture (10 minutes recommended), then drain the spears and let them cool down.

Remove skin and seeds of the tomatoes and cut them into wedges. Peel the onion and cut it into thin rings. Toast bread on one side. Thread 4 olives on each of the wooden skewers.

Spread the wild garlic pesto onto the untoasted side of the bread, place it on a plate. Arrange 3 of white and 3 green asparagus spears on each bottom slice of bread, spread the cream cheese on top, followed by some more pesto, then add the roast beef , more pesto, the tomato wedges and alfalfa sprouts. Spread pesto on the second slice of bread and place on top of the sandwich. Garnish with some sprout and the onion rings and secure each sandwich with the skewers.