4 hard-boiled eggs
1 bunch asparagus, tough
Peel eggs and remove yolks. Mash yolks in a small bowl. Add mayo, butter, mustard, vinegar and salt and stir until smooth. Refrigerate until ready to use.
Blanche asparagus until just tender and bright green, 2 to 3 mins. Cool completely, in ice bath or refrigerate until ready to serve.
Spread egg-butter on two slices of bread. Layer one slice with asparagus, place other slice on top of it. Trim crusts and cut sandwich into triangles.
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