Egg Salad and Asparagus Sandwiches
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Miniature club sandwiches are perfect for a party, a light treat while you wait for the big dinner. Made with white bread and served with the crusts cut off, they look elegant and can be placed on the table while guests gather. The filling is a mixture of sliced blanched asparagus, red onion, sliced hard-boiled eggs, and avocado, and the salad is dressed with a mixture of yogurt, mayonnaise, lemon juice, and Dijon mustard. The filling is tender and juicy, and the sandwiches are delicious. They are perfect for wrapping and taking on the go.
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Recipe:
Blanch 1 bunch thin asparagus (trimmed and cut into 1-cm pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Toss with 4 chopped hard-boiled eggs, 1 sliced avocado, 1/4 cup each plain yogurt, mayonnaise, and chopped red onion, and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper to taste. Divide the mixture between slices of bread, trim off the crusts, and cut the sandwiches into triangles.
Recipes with similar ingredients: asparagus, eggs, Avocado, white bread, lemon juice, yogurt
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