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© Meredith Corporation. All rights reserved. Used with permission.
(8 bite-size sandwiches)
If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. In a covered large saucepan, cook asparagus in a small amount of boiling water for about 10 minutes or until soft and tender; drain. If using frozen asparagus, cook according to package directions using maximum time given; drain. Carefully spread asparagus on a double layer of paper towels; drain well. Pat dry with paper towels.
Transfer asparagus to a medium bowl. Using a fork, mash the asparagus. Transfer the mashed asparagus to a sieve; press to remove as much water as possible (excess water will make the sandwiches soggy). Return asparagus to the bowl. Stir in mayonnaise (or salad dressing), Parmesan, salt and white pepper; mix thoroughly to make a spreadable consistency.
Spread vegetable oil spread on one side of each slice of the white bread. Spread asparagus mixture over buttered sides of bread. Top two slices of the white bread with a slice of wheat bread. Place the two remaining white bread slices, asparagus-sides down, on top of the wheat slices.
To serve, use a sharp serrated knife to slice the crusts from all four sides of each sandwich. Cut each sandwich into four triangles or four squares. Garnish with microgreens or parsley sprigs. Serve at once or cover and chill for up to 1 hour.