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Asparagus Tea Sandwiches

Western.Chefs's picture
Ingredients
  Tarragon 1 Tablespoon
  Lemon juice 1 Teaspoon
  Mayonnaise 1 Cup (16 tbs) (Preferably Homemade)
  Dijon mustard 1 Tablespoon
  Sugar 1⁄4 Teaspoon
  Salt To Taste
  Ground white pepper To Taste
  White bread slices/Homemade pain de mie 10
  Asparagus 40 , blanched
  Ripe tomato 1 Medium, seeded and thinly sliced
Directions

In a small bowl, soak the tarragon in the lemon juice.
Drain off and discard lemon juice.
Chop the tarragon.
Combine tarragon, mayonnaise, mustard, and sugar in a small mixing bowl, season with salt and pepper and blend well.
Using a serrated knife, trim crusts from bread, stack in short stacks and cut through the center, then cut again, to make 40 uniform bread squares.
Cover bread with a sheet of plastic wrap while preparing sandwiches to prevent it from drying out.
Spread each bread square lightly with tarragon mayonnaise.
Top each with an asparagus tip and a tomato slice.
Serve immediately, or cover with plastic wrap and refrigerate until ready to serve.

Recipe Summary

Method: 
Blending
Dish: 
Sandwich

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