Egg Salad and Asparagus Sandwiches topcook.tomathouse.com
Preparation: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. Ingredients:
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