Asparagus and Prosciutto Tea Sandwiches
Makes 18 sandwiches
54 medium asparagus spears
18 slices firm-textured bread
8 ounces whipped cream cheese, room temperature
Freshly ground pepper
1/2 pound prosciutto di Parma, thinly sliced
Honey mustard
Cut asparagus spears to fit bread slices.
In a large saucepan fitted with steamer insert, bring 1 inch of
water to a boil and steam asparagus until just cooked, about 3
minutes.
Plunge asparagus into bowl of ice water. When chilled, remove and
pat dry with paper towels.
Spread bread slices with thin layer of cream cheese, pepper
generously and set aside.
Cut each prosciutto slice in half lengthwise, and spread with 1/4
teaspoon or more of mustard. Starting with tip, roll asparagus in
prosciutto, spiraling downward as you go. Repeat with each spear.
Cover 9 bread slices with 6 wrapped spears each, then top with
remaining slices. With a serrated knife, trim crusts. Cut each
sandwich in half across spears. Cover with plastic wrap until ready
to serve. |