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Cooked asparagus is mashed and mixed with mayonnaise and Parmesan cheese to make a savory spread for these appetizer sandwiches.

Source: Midwest Living

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total:
35 mins
Yield:
8 small sandwiches
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Ingredients

Ingredient Checklist

Directions

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  • If using fresh asparagus, snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears. Cook asparagus, covered, in a small amount of boiling water about 10 minutes or until soft and tender; drain. If using frozen asparagus, cook according to package directions using maximum time given; drain. Carefully spread asparagus on a double layer of paper towels; drain well. Pat dry with paper towel.

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  • Transfer asparagus to a medium bowl. Using a fork, mash the asparagus. Drain out all the excess water using a sieve (excess water will make the sandwiches soggy). Stir in mayonnaise, Parmesan cheese, salt, and white pepper; mix thoroughly to a spreadable consistency.

  • Spread butter on one side of each slice of white bread. Spread asparagus mixture over buttered side of each slice. Top 2 slices of white bread with a slice of wheat bread. Place the 2 remaining slices of white bread, asparagus side down, on top each slice of whole wheat.

  • To serve, using a sharp serrated knife, slice crusts from all four sides of each sandwich. Cut each sandwich into 4 triangles or 4 squares. Arrange on a platter with the cut edges upward. Garnish with sprigs of parsley or microgreens. Serve at once or cover and chill up to 1 hour. Makes 8 small sandwiches.

Nutrition Facts

142 calories; fat 9g; cholesterol 11mg; saturated fat 2g; carbohydrates 13g; mono fat 1g; poly fat 3g; insoluble fiber 1g; sugars 2g; protein 3g; vitamin a 194.4IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 289mg; potassium 61mg; calcium 50.5mg; iron 1.1mg.
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