Grilled Brisling & Asparagus Sandwiches - Clover Leaf

Ingredients

• Chop off woody portion of asparagus spears. Boil, until just tender. Then cool in cold water. Remove and dry.
• Mix parsley, garlic and lemon peel in a bowl.
• Heat olive oil in a sautée pan over medium high heat. Brown bread slices on one side. Drain.
• Divide and place the asparagus, sardines and parsley mixture on the un-browned side of two slices of bread. Cover each with remaining two slices, browned side up.
• Serve sandwiches for two with garnish of lettuce and tomatoes slices.