Instructions: Preheat oven to 400 degrees. Bring a pot of salted water to a boil. Fill a large bowl with ice water. Wash and trim asparagus; peel all but the thinnest stalks. Drop asparagus into boiling water. Cook for 15 to 45 seconds, depending on thickness of stalks. Drain; plunge into ice water.

When cool, drain again. Wash arugula; spin dry. Heat tsp oil (orig was 2 tablespoons oil) in a heavy-bottomed pan. Add garlic; cook until it turns golden. Quickly add beans, vinegar and salt and pepper to taste. Heat through; remove from heat. Add parsley. Using a fork or potato masher, coarsely mash beans. If needed, add salt and pepper to taste. Cover and keep warm. Toss blanched asparagus with 2 tablespoons oil and salt and pepper to taste. Place on a sheet pan; roast until lightly browned.

Mustard seeds: Toast in a dry skillet and crush. Toss arugula with onion, remaining 2 tablespoons oil, mustard seeds and salt and pepper to taste.

Toast bread in oven.

To assemble sandwiches, top 6 slices of bread with bean mixture, then asparagus, then arugula-onion salad. Top with remaining slices of bread.

Note: For best results, use cooked dried beans rather than canned. Instead of arugula, you can use other greens, like mache or even mesclun mix.

VARIATION: with 6 tablespoons oil 493cals, 18g fat (31%cff). With 6 teaspoons olive oil 413 cals, 9g fat (19%cff). With commercial fat-free Italian Salad dressing 378 cals, 5g fat (11% cff).

NOTES : This sounds wonderful! See variation notes about the oil.

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