Asparagus-Tip
Tea Sandwiches
Written By Diane Forley Otsuka
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Serves 4
16 asparagus stalks with bottoms snapped off (a great job for a kid), cooked*
1 tablespoon salted butter, softened
1 tablespoon extra- virgin olive oil
1/2 teaspoon salt
4 slices of bread, crusts removed, toasted, quartered
Cut off the tips (top 2 inches) of the cooked asparagus and reserve. Cut the remaining stalks into 1/2-inch pieces and put in food processor along with butter, oil, and salt. Blend until mixture is smooth and spreadable. Spread 1 tablespoon of asparagus butter on toast, then line up tips side by side on top.
* how to cook it: Boil asparagus in salted water until the stalks are just tender, about 4 minutes, then chill them.
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