Best Asparagus Egg Salad Tea Sandwiches Recipes

Asparagus Egg Salad Tea Sandwiches image

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.

| EGG-YOLK BUTTER AND ASPARAGUS TEA SANDWICHES / EGG SALAD RECIPE | image

Categories Egg

Yield 2 dozen

Number Of Ingredients 8

4 large hard-boiled eggs
1/4 cup mayonnaise
2 tablespoons unsalted butter, room temperature
1 teaspoon Dijon mustard
1/2 teaspoon white-wine vinegar
1/8 teaspoon coarse salt, plus more for cooking water
1 bunch (about 1 pound) asparagus, tough ends removed
16 slices thin white bread

Steps:

1. Peel eggs, and remove yolks; reserve whites for another use. With a wooden spoon, mash yolks in a small bowl. Add mayonnaise, butter, mustard, vinegar, and salt; stir until smooth. Cover, and refrigerate yolk butter until ready to use. Prepare an ice bath; set aside. Fill a large skillet with 1 inch of water, and bring to a boil over high heat. Add a dash of salt, and asparagus, and blanch until just tender and bright green, 2 to 3 minutes. Place asparagus in ice bath to stop cooking and chill completely. Transfer to paper towels to drain, and set aside. Spread butter on two slices of bread. Layer one slice with asparagus; place the other slice on top of it. Gently trim crusts with a serrated knife. Cut into finger sandwiches. Cover with a damp paper towel until ready to serve.