Asparagus and egg sandwich - country cooking
4 sandwiches
Ingredients
| Quantity | 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 | |
Directions
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