Egg-Yolk Butter & Asparagus 
tea sandwiches

4 hard-boiled eggs
1/4 cup mayo
2 tabls. butter
1 teasp. Dijon mustard
1/2 teasp white wine vinegar
salt to taste

1 bunch asparagus, tough ends removed
(look for the slimmest ones)
16 slices thin white bread





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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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