Smoked Salmon Sandwiches With Asparagus
|Garlic||1 Clove (5 gm), pressed|
|Smoked salmon||4 Ounce|
|Asparagus||1 Bunch (100 gm)|
|Fontina||4 Ounce, thinly sliced (Gruyere Cheese)|
Thinly spread bread with butter, allowing several pieces for each person.
Remove crusts from an additional piece and crumble bread into fine bits.
Mash butter with anchovy fillet.
Add garlic and mash well to blend.
Rub in bread crumbs; set aside.
Snap asparagus spears to trim, discarding thick bases.
Steam in wire basket for 4 to 6 minutes until tender but still crisp.
To assemble sandwiches, put several strips of salmon on each piece of bread, arrange 2 to 3 stalks of asparagus on top, and layer on cheese, letting asparagus tips show.
Sprinkle on bread crumbs and broil for 3 to 5 minutes until browned and bubbly.