Asparagus and Prosciutto Tea Sandwiches
You can never have too many hor d'oeuvre recipes, so give Asparagus and Prosciutto Tea Sandwiches a try. One serving contains 181 calories, 6g of protein, and 10g of fat. For $1.2 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 18. This recipe is liked by 16 foodies and cooks. If you have pepper, bread, cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes. It is brought to you by Leites Culinaria. Overall, this recipe earns a not so awesome spoonacular score of 37%. If you like this recipe, take a look at these similar recipes: Pumpkin, Prosciutto & Basil Tea Sandwiches, Prosciutto, Apple and Brie Tea Sandwiches with Sage Butter, and Tea Sandwiches With Cream Cheese And Asparagus.
Servings: 18
Preparation duration: 25 minutes
Ingredients:
54 medium asparagus spears
18 slices firm-textured bread
8 ounces whipped cream cheese, room temperature
Honey mustard
Freshly ground pepper
1/2 pound prosciutto di Parma, thinly sliced
Equipment:
sauce pan
paper towels
bowl
serrated knife
plastic wrap
Cooking instruction summary:
1. Cut asparagus spears to fit bread slices.2. 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.3. Plunge asparagus into bowl of ice water. When chilled, remove and pat dry with paper towels.4. Spread bread slices with thin layer of cream cheese, pepper generously and set aside.5. 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.6. 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.
Step by step:
1. Cut asparagus spears to fit bread slices.
2. 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.
3. Plunge asparagus into bowl of ice water. When chilled, remove and pat dry with paper towels.
4. Spread bread slices with thin layer of cream cheese, pepper generously and set aside.
5. 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.
6. Cover 9 bread slices with 6 wrapped spears each, then top with remaining slices. With a serrated knife, trim crusts.
7. Cut each sandwich in half across spears. Cover with plastic wrap until ready to serve.
Nutrition Information:
covered percent of daily need
