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Appetizer Egg And Asparagus Sandwiches Recipe
|Aspic||1⁄2 Cup (8 tbs)|
|Pumpernickel slices/Whole wheat bread slices||10|
|Monterey jack cheese slices||10|
|Hard boiled eggs||6|
|Canned white asparagus tips||11 Pound|
Serving size: Complete recipe
Calories 2695 Calories from Fat 963
% Daily Value*
Total Fat 108 g166.9%
Saturated Fat 46.5 g232.4%
Trans Fat 0 g
Cholesterol 1609 mg
Sodium 13169 mg548.7%
Total Carbohydrates 268 g89.3%
Dietary Fiber 75.4 g301.7%
Sugars 62.7 g
Protein 201 g402.9%
Vitamin A 873.7% Vitamin C 1384.2%
Calcium 215.4% Iron 246.4%
*Based on a 2000 Calorie diet
Remove crusts from bread; cut into 2 rectangles.
Spread generously with mayonnaise; top with rectangle of cheese.
Cut eggs crosswise into 1/4 inch slices.
Place 3 slices on each rectangle.
Place 1 gherkin and 1 asparagus spear on each sandwich.
Place sandwiches on rack over jelly-roll pan.
Spoon aspic carefully over each sandwich; coat evenly.
Place rack on cookie sheet.
Refrigerate until firm.
Return excess aspic in jelly-roll pan to remaining aspic; do not stir.
Chill aspic as needed to keep at syrupy stage.
Repeat coating and chilling several times, until sandwiches are thickly glazed.
Refrigerate until ready to serve.
Garnish serving tray with any remaining asparagus.