Asparagus and egg sandwich - country cooking

Yield: 4 sandwiches

Measure Ingredient
8 To 12 stalks fresh asparagus, trimmed (about 1/2 lb)
1 tablespoon Water
2 tablespoons Prepared Dijon-vinaigrette salad dressing
2 Slices white bread, crusts removed, cut in half
1 Hard-cooked egg, finely shredded

1. To microwave asparagus, arrange tips toward the center of a microwave safe shallow casserole. Add water; cover and cook on high (100 percent), 2 to 4 minutes until crisp-tender. Let stand 2 minutes. Drain.

2. Pour dressing over asparagus and marinate for 20 minutes. Lightly drain asparagus and trim to fit bread. on serving platter or 4 sandwich plates, place bread, Divide asparagus among pieces of bread; sprinkle with egg.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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