Asparagus Tea Sandwiches Recipe
Ingredients
| Tarragon | 1 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| 1 cup mayonnaise, preferably homemade | ||
| 1 tablespoon Dijon-style mustard | ||
| Sugar | 1/4 Teaspoon | |
| Salt | To Taste | |
| Freshly ground white pepper | ||
| 10 extra-thin slices white bread, or homemade pain de mie | ||
| 40 thin asparagus tips, blanched | ||
| 1 medium ripe tomato, seeded and very thinly sliced | ||
Directions
In a small bowl, soak the tarragon in the lemon juice.
Drain off and discard lemon juice.
Chop the tarragon.
Combine tarragon, mayonnaise, mustard, and sugar in a small mixing bowl, season with salt and pepper and blend well.
Using a serrated knife, trim crusts from bread, stack in short stacks and cut through the center, then cut again, to make 40 uniform bread squares.
Cover bread with a sheet of plastic wrap while preparing sandwiches to prevent it from drying out.
Spread each bread square lightly with tarragon mayonnaise.
Top each with an asparagus tip and a tomato slice.
Serve immediately, or cover with plastic wrap and refrigerate until ready to serve.
Drain off and discard lemon juice.
Chop the tarragon.
Combine tarragon, mayonnaise, mustard, and sugar in a small mixing bowl, season with salt and pepper and blend well.
Using a serrated knife, trim crusts from bread, stack in short stacks and cut through the center, then cut again, to make 40 uniform bread squares.
Cover bread with a sheet of plastic wrap while preparing sandwiches to prevent it from drying out.
Spread each bread square lightly with tarragon mayonnaise.
Top each with an asparagus tip and a tomato slice.
Serve immediately, or cover with plastic wrap and refrigerate until ready to serve.
Chef
