Asparagus-Tip Tea Sandwiches

By Diane Forley Otsuka

Here's an easy and elegant way to enjoy fresh asparagus. Your child can help you with this delicious recipe.

Hands-On Time: 15 minutes
Ready In: 20 minutes
Yield: 4 servings

Ingredients

    16 asparagus stalks with bottoms snapped off (a great job for a kid), cooked*
    1 tablespoon salted butter, softened
    1 tablespoon extra- virgin olive oil
    1/2 teaspoon salt
    4 slices of bread, crusts removed, toasted, quartered

Directions

  1. Cut off the tips (top 2 inches) of the cooked asparagus and reserve. Cut the remaining stalks into 1/2-inch pieces and put in food processor along with butter, oil, and salt. Blend until mixture is smooth and spreadable.
  2. Spread 1 tablespoon of asparagus butter on toast, then line up tips side by side on top.

* How to cook it: Boil asparagus in salted water until the stalks are just tender, about 4 minutes, then chill them.

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