On Monday, I admitted my penchant for taking pictures of delicious foods with my phone. One of the pictures I posted - the roasted asparagus sandwich from Logan - generated a considerable amount of interest via email.

How about printing the recipe for the asparagus sandwich or a recipe that is similar to the one photographed at Logan's? It sure looks delicious!

I reached Chef Thad Gillies this morning, right before the lunch rush. He graciously shared his recipe for the sandwich. Look for it after the jump...

Roasted asparagus sandwich from Logan Restaurant in Ann Arbor With the exception of the sherry vinaigrette (which makes more than enough for at least a few sandwiches), the amounts listed are for a single sandwich.

4-5 stalks of asparagus, with woody ends cut off 1 tbsp olive oil 5-7 mushrooms, sliced 1 tbsp butter 1 cloved garlic, minced a pinch of thyme 2 - 3 oz (or more) Gruyere cheese, grated hoagie roll sherry vinaigrette (recipe below) salt pepper

Chef Gilles starts by roasting the asparagus. Preheat the oven to 350°F. Lay the asparagus on a foil-line baking sheet, sprinkle it with olive oil, and add salt and pepper to taste. Roast in the 350° oven for 6 to 10 minutes, depending on the size of the asparagus stalks.

Sautee the mushrooms in butter, thyme, and some salt and pepper.

Slice the hoagie roll in half (Chef Gilllies uses a Zingerman's hoagie), and drizzle some sherry vinaigrette on both halves. Top each half with cheese and then mushrooms. Place both halves on a baking sheet, place the roasted asparagus back on the baking sheet next to the sandwich, and bake for 4-5 minutes.

Assemble the sandwich with the asparagus in the middle. Slice the assembled sandwich in half, and enjoy!

Logan sherry vinaigrette Mix together: 1 ½ tbsp 30 year sherry vinegar 4 tbsp extra virgin olive oil 1 minced shallot salt and pepper

Jessica Webster oversees Food & Drink coverage for the Community Team at AnnArbor.com. You can reach her at jessicawebster@annarbor.com.