Open-Faced Turkey Asparagus Sandwiches
|Turkey breast slice||8 Ounce|
|Whole wheat bread slice||4|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon|
|Diced pimiento||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
Place asparagus in a medium saucepan with a small amount of boiling water, cover and cook 6 minutes or until tender.
Coat a large skillet with cooking spray; place over medium heat until margarine melts.
Reduce heat to low, and add turkey, cook 3 to 4 minutes on each side or until turkey is done.
Remove from heat, and drain on paper rowels.
Place one turkey slice on each slice of roast; place on a broiler pan.
Arrange 6 asparagus spears diagonally on each turkey slice; set aside.
Combine mayonnaise, parsley, pimiento, and mustard in a small bowl stir well.
Beat egg white (at room temperature) in a small bowl until stiff peaks form.
Fold mayonnaise mixture into beaten egg white.
Spoon egg white mixture equally over each sandwich.
Broil 3 inches from heating element 1 minute or until golden.