| DEBBI'S EGG-YOLK BUTTER & ASPARAGUS TEA SANDWICHES |

| DEBBI'S EGG-YOLK BUTTER & ASPARAGUS TEA SANDWICHES | image

Yield makes 2 dozen sandwi

Number Of Ingredients 8

1 bunch (about 1lb) asparagus, tough ends removed
16 slices thin white bread
4 large eggs, hardboiled
1/4C mayo
1/2t white vinegar
2T unsalted butter at room temp
1t dijon mustard
1/2t coarse salt

Steps:

1. peel eggs and remove yolks - saving whites for another use 2. in a small bowl, with wooden spoon, mash the yolks 3. add mayo, mustard, butter, vinegar and salt, stir until ready to use 4. prepare an ice bath for asparagus, set aside 5. bring one inch of water to a boil, add a pinch of salt - then add asparagus and blanch until just tender and bright green, about 2-3 minutes depending on how thick the stems are 6. place asparagus into the ice bath to halt the cooking and chill completely, transfer to paper towels to dry 7. spread butter on each side of sandwich bread then add asparagus 8. add yolk mixture to sandwiches 9. trim crusts and serve