This is a delightful little sandwich that is perfect for brunches or just a nice afternoon get together.
Ingredients -
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
Preparation:
Cut the asparagus spears to fit the slices of bread.
In a large saucepan with a steamer insert, bring 1 inch of water to a boil.
Add in the asparagus and steam until just cooked which takes about 3 minutes depending on the thickness of the asparagus stems.
Remove the asparagus and plunge them into a bowl of ice water.
When chilled, remove and pat dry with paper towels.
Spread a thin layer of cream cheese on the bread slices.
Season to taste with the freshly ground black pepper.
Set aside.
Cut each prosciutto slice in half lengthwise.
Spread each slice of prosciutto with 1/4 teaspoon or more of mustard.
Starting with tip, wrap the asparagus with the prosciutto slices, spiraling downward as you go.
Repeat with each spear.
Cover 9 bread slices with 6 wrapped spears each, then top with the remaining slices.
With a serrated knife, trim the crusts.
Cut each sandwich in half across spears.
Cover with plastic wrap until ready to serve.
Cooking Tip
Recipe Idea
If you aren’t fond of honey mustard, then it is absolutely delicious to substitute Dijon mustard instead.
Cooking Tip
Recipe Idea
Try using different kinds of firm textured bread. I like to go to my local Artisan bakery and purchase a few different loaves. Then when you get ready to plate these delicious little sandwiches, your guests will have a variety of sandwich breads to choose from.
