Shaved asparagus, chive and creamed egg sandwiches
( SERVES 12 )

Shaved asparagus, chive and creamed egg sandwiches
Amanda Laird

Viva 8/10/2008

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Ingredients

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2 Eggs
1 tbsp Cream
1 tbsp Lemon, (finely grated zest)
1 tbsp Chives, (finely chopped or snipped)
1 Salt & freshly ground pepper
3 Asparagus, (to 4 depending on thickness)
9 slices White sliced sandwich bread, (or substitute any bread as long as its thinly sliced)
1 Butter, (softened)
1 Dijon mustard

Directions

  1. Place the eggs in boiling water and let cook for 4 minutes. Remove from the water and let cool. 
  2. Peel, chop and put in a bowl with the cream, lemon zest, chives and seasoning. Mash with a fork until quite smooth then set aside.
  3. Cut or snap off the ends of the asparagus. Using a vegetable peeler, peel long strips down the length of all the asparagus then set aside.
  4. Butter each slice of bread. Place three slices on a board and spread lightly with mustard then pile on the asparagus.
  5. Follow with another slice of bread then top with the creamed egg mixture.
  6. Cover with the third slice of bread then, using the sharpest knife available, remove the crusts and slice each sandwich cleanly into three.

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