Cheddar Almond Open-Faced Sandwiches

• 2 small heads of garlic
• 1 12 lbs asparagus, trimmed
• 3 tablespoons olive oil
• 12 teaspoon salt
• 12 cup slivered almonds, toasted
• 2 tablespoons fresh lemon juice
• 6 slices pumpernickel bread
• 2 cups grated cheddar cheese

1. Preheat oven to 350*F.
2. Separate garlic cloves, and place the cloves on a baking sheet.
3. Roast about 20 minutes, or until skins begin to brown and garlic turns soft.
4. Cool, then squeeze garlic from skin of each clove.
5. Increase oven temperature to 450*F.
6. Toss asparagus in 1 Tbs.
7. oil, and sprinkle with 1/4 tsp.of the salt.
8. Place in a single layer on baking sheet, and roast 5 to 8 minutes, or until crisp-tender.
9. Cool.
10. Trim ends so asparagus are same length as width of bread, and reserve ends.
11. Put 1/4 cup almonds in food processor (or blender), and chop fine.
12. Add roasted garlic, reserved asparagus ends, lemon juice, remaining oil and remaining 1/4 teaspoons salt, and puree until smooth.
13. Preheat broiler.
14. Place bread slices on a baking sheet.
15. Spread each slice with 2 Tbs.
16. pureed almond mixture.
17. Lay 4 or 5 asparagus spears on each bread slice, and top with 1/4 cup cheese.
18. Broil sandwiches about 3 minutes, or until cheese has melted.
19. Sprinkle sandwiches with remaining almonds.
20. Enjoy!

garlic, olive oil, salt, slivered almonds, lemon juice, bread, cheddar cheese

Taken from www.food.com/recipe/cheddar-almond-open-faced-sandwiches-154109 (may not work)