1 box (10 oz.) Asparagus Cuts
- 1/2 pound smoked turkey breast, cubed
- 2 tablespoons creamy mustard blend
- 1 teaspoon honey
- 4 thick slices whole grain bread, lightly toasted
- Lettuce leaves
- 1 large tomato, sliced
- 1/2 cup alfalfa sprouts (optional)
In small saucepan, cook asparagus according to package directions; drain and rinse under cold water to cool. Drain again.
In large bowl, combine asparagus, turkey, mustard and honey.
To assemble sandwiches, line bread slices with lettuce. Top with turkey mixture, tomato and sprouts, dividing evenly.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.