Yield: 4 sandwiches
|8||To 12 stalks fresh asparagus, trimmed (about 1/2 lb)|
|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