Mango-Asparagus sandwich

Last week was our wedding anniversary. I don’t know how time flew by.  Best part is that we hold hands as we watch life unfold in front of our eyes. Sometime life changed us, other times we changed life. Overall, all is well. I am sure everybody has come across those moments in their lives when just words are not enough to describe the feelings. I do get overwhelmed on days like these. Overwhelmed by love…of course. 

I thank God/super power whatever you want to call it… for everything in my life. There is nothing much to say, I just wish us a life that is filled with love and health.

I also pray that we could spread the same wealth of positivity that life has bestowed on us through our dear ones. On this special day - 6 years ago, we promised each other to have simple but significant lives together. We would support each other and our loved ones to move forward in right direction with whatever we have got rather than expecting things to line up perfectly. With that mojo…we started our day and our life together.  

Inder loves sandwiches. Anything healthy, you can count him in. We went for grocery shopping and shopped around for our favorite veggies and breads. He is a big fan of whole wheat/multigrain breads and it is growing on me too. We bought whole wheat and multigrain sandwich thins and asparagus-my fav. Mango is in season, no brainer…we added it to our cart. 

While assembling our grocery cart, I kind of had an idea what I wanted to do with this list. There was carbs, veggies, fruits but protein was missing from the party….and there comes eggs.  Rest is history…

Ripe mango – 1
Red onion – ½
Tomato – ½
Eggs – 2
Asparagus – 2
Coriander – bunch
Garlic pod – 1
Sandwich thins – 1 bag
Sea salt
Sunflower oil - Optional

    Toast the breads on an iron skillet. Sauté asparagus on the sides of the same skillet for   few minutes  (brush it with any oil of your choice - I used sunflower oil - sprinkled a pinch of pepper and salt on asparagus).  Put them aside. Chop the asparagus into small pieces.
      On the same skillet make a simple omelet of  two eggs. Once done to your liking, take it off the stove and chop into pieces.
      Cut all the other ingredients to your choice of shape and size. 
      Layer eggs, coriander, mango, onions, tomatoes, roasted asparagus, garlic (1 or 2 piece) on    the toast.
       Sprinkle salt and pepper to your taste. Cover it with other half of sandwich thins. 

Bon appetit

1 comment:

  1. I am surely going to try this. It looks delicious :)