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    Asparagus Tea Sandwiches

    List of Ingredients

    54 medium asparagus spears
    18 slices firm-textured bread
    8 ounces whipped cream cheese, room temperature
    Freshly ground pepper
    1/2 pound prosciutto di Parma, thinly sliced

    Honey mustard

    1. Cut asparagus spears to fit bread slices.

    2. In a large saucepan fitted with steamer insert, bring 1 inch of water to a boil and
    steam asparagus until just cooked, about 3 minutes.

    3. Plunge asparagus into bowl of ice water. When chilled, remove and pat dry
    with paper towels.

    4. Spread bread slices with thin layer of cream cheese, pepper generously
    and set aside.

    5. Cut each prosciutto slice in half lengthwise, and spread with 1/4 teaspoon
    or more of mustard. Starting with tip, roll asparagus in prosciutto, spiraling
    downward as you go. Repeat with each spear.

    6. Cover 9 bread slices with 6 wrapped spears each, then top with remaining slices. With
    a serrated knife, trim crusts. Cut each sandwich in half across spears. Cover with
    plastic wrap until ready to serve.





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