Roasted Asparagus + Hummus Toasts

>> Tuesday, June 3, 2014

Our most recent trip to Aldi was yet again $108. I'll get into the specifics in another post this week. Sort of strange how that worked out, as we didn't buy the same stuff the time around -- yet we had another huge cart for $108. Also figured into that number were some items we took to a cookout this weekend.

My favorite items this week? The hummus and italian bread!

We're sort of bread snobs and usually only make our own or buy from Wegmans or local bakeries. But when I saw this round, I figured we should give it a try. Ends up that it's absolutely perfect for grilling! It's hearty and GIGANTIC and taste great.

And so do these toasts/sandwiches. Everything you see if made from Aldi food!

  • 4 gigantic slices of Italian bread
  • Four flavors of hummus -- my favorite is the green (jalapeƱo)!
  • Some block Pepper Jack cheese, shredded
  • 4 sauces: Ranch dressing, hot sauce, BBQ sauce, and salsa
  • Roasted asparagus spears*
  1. I roasted the asparagus spears using the directions below.
  2. I toasted the bread in a standard toaster first. This required having half the slice stick out the stop and rotating a couple times until lightly golden.
  3. Then I turned the oven to its broil setting, spread the hummus on the slices of bread and topped with some cheese. I let broil until browned and bubbly.
  4. Then I put the sauces on each -- there was no flavor matching. I just did it at random.
  5. Then I put the spears atop each slice and cut the toasts down the middle.


  • Preheat your oven to 375 degrees F. Get out a rimmed baking sheet.
  • Wash and cut ends off your asparagus spears. Then drizzle with a tablespoon or two of olive oil. Sprinkle with salt and pepper.
  • Place in the oven for 15-20 minutes, then flip around and cook another 15 minutes. You'll likely want to roast again until you start to see some deep brown marks. Possibly 45 minutes or more in all.
  • Asparagus should be somewhat limp and crisp (weird, but true) when you take them out of the oven.

So, another day -- another delicious sandwich (Stephen topped his with arugula). You could easily adapt this "recipe" to make the whole thing on the grill as well! Just grill your asparagus first, lay a bit of foil down so your bread doesn't burn and do everything as detailed above . . . just on an open flame.

Now I'm hungry!

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