| Debbi'S Egg-Yolk Butter & Asparagus Tea Sandwiches |

1. 1

   1. peel eggs and remove yolks - saving whites for another use

2. 2

   2. in a small bowl, with wooden spoon, mash the yolks

3. 3

   3. add mayo, mustard, butter, vinegar and salt, stir until ready to use

4. 4

   4. prepare an ice bath for asparagus, set aside

5. 5

   5. bring one inch of water to a boil, add a pinch of salt - then add asparagus and blanch until just tender and bright green, about 2-3 minutes depending on how thick the stems are

6. 6

   6. place asparagus into the ice bath to halt the cooking and chill completely, transfer to paper towels to dry

7. 7

   7. spread butter on each side of sandwich bread then add asparagus

8. 8

   8. add yolk mixture to sandwiches

9. 9

   9. trim crusts and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.