Spring Panini made with asparagus, prosciutto, arugula, cheese and garlic mayonnaise pressed in a ciabatta panini.
Asparagus Prosciutto Panini
Panini’s are the perfect weeknight meal, they come together so quick and you can literally clean out your refrigerator coming up with new variations. I love this spring Asparagus panini made with Proscuitto, arugula and cheese with an easy garlic mayo. Serve this with a side salad or a bowl of Creamy Asparagus Soup.
If you can make a grilled cheese, you can make a panini, that’s how easy it is and you don’t need a fancy panini press to make it. Prior to owning a panini press, I used my George Forman grill or you could even use a grill pan on the stove and place an iron skillet on top to press it down.
I grilled the asparagus right on the panini press, so there’s no dirtying extra pans. You can make this a meatless Monday by leaving the ham out for 8 pts plus, it will still taste great!
More Asparagus Recipes
- Cream of Asparagus Soup
- Parmesan Asparagus Fries
- Grilled Prosciutto-Wrapped Asparagus
- Asparagus and Feta Tartlet with Phyllo Crust
- Roasted Asparagus
Asparagus Prosciutto Panini with Garlic Mayonnaise
- 2 oz thin asparagus, tough ends trimmed
- 1 tbsp Hellman's light mayonnaise
- 1 clove crushed garlic
- 3 oz ciabatta, sliced open
- 1 slice 1/2 oz prosciutto ham (Dilusso, or use ham)
- 1 slice low fat swiss, Sargento
- 1/3 cup baby arugula
- olive oil spray, Misto
- Preheat panini grill.
- Lightly spritz asparagus with olive oil, season with salt and pepper.
- When the grill is hot, grill asparagus about 3-4 minutes until tender crisp.
- Set aside.
- Combine mayonnaise and garlic in a small bowl.
- Spread the garlic mayonnaise inside the ciabatta.
- Lay the cheese, prosciutto and asparagus in the bread; close and lightly spray the top with cooking spray.
- Place on a panini press and close until the cheese melts and the bread is toasted.
- Cut in half and eat immediately.