Creamy Asparagus & Chicken Sandwich

Preparation

1. In a large saucepan, cover asparagus stems with water. Bring to a boil and cook until stems are very tender, about 10-15 min.
2. In a blender, combine asparagus stems with ½ cup cooking water. Puree until smooth. If needed add more cooking water to puree. Season with salt and pepper. Mix in Parmesan cheese and ricotta.
3. In a medium sauté pan over medium heat, add olive oil and chicken. Cook through, about 10 minutes. Season with salt and pepper.
4. Chop chicken into small cubes. In a medium bowl, combine chicken with celery and asparagus-ricotta puree.
5. Divide the spinach between each sandwich and top with the asparagus chicken salad.

Ann's Tips and Tricks

If you are on a bland diet, you may want to do the following things:
1. Poach the chicken breasts in a little broth instead of sautéing in oil
2. Use white flour baguette to build your sandwich
3. Wilt the spinach. You will need about 2 cups if you do this, as it will shrink mightily. It’s very easy: Just pour boiling water over the baby spinach, then gently squeeze out any excess water with paper towels.