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a plain plate of closed crustless white-bread finger sandwiches, each containing two short tender green asparagus spears laid lengthwise in a thin pale Asiago cream-cheese layer, without ham, rolled bread or garnish
Melissa Hart

Asparagus Tea Sandwiches

Choose pencil-thin asparagus so the stalks are tender enough to bite cleanly inside a small finger, and cool them completely before they touch the bread. Lining the spears up in the direction of the final cuts gives every piece two short stalks rather than a tangle that falls out when you lift it. A thin Asiago cream-cheese spread holds them in place, but the real trick is drying the cooked asparagus carefully, especially around the tips where water likes to hide.
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Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 48 pencil-thin asparagus spears about 1 1/2 lb before trimming
  • 6 oz plain cream cheese softened
  • 3 oz Asiago finely grated
  • 1 tsp finely grated lemon zest
  • 1/4 tsp black pepper
  • 16 thin slices soft white sandwich bread at least 4 inches square

Method
 

  1. Trim asparagus to 3 1/2-inch lengths measured from the tips, reserving the lower tender portions for another meal. Steam the tips over boiling water for 3 to 4 minutes until tender but still green.
  2. Transfer asparagus to ice water for 2 minutes, then drain and spread on clean towels. Blot very thoroughly, including between the tips, and let stand for 5 minutes.
  3. Beat cream cheese with Asiago, lemon zest and pepper. Spread one face of all 16 bread slices with a thin even layer.
  4. Arrange six asparagus tips on each of eight slices in three evenly spaced pairs, all pointing in the same direction. Close with the other slices, spread sides inward, and refrigerate covered for 10 minutes.
  5. Trim crusts without cutting through the asparagus tips. Cut each sandwich lengthwise into three fingers between the pairs, leaving two spears inside every finger; yield 24 pieces, two per serving.
  6. Keep the sandwiches covered and refrigerated and serve the same day, lifting them with a small spatula so the fillings stay aligned.