Spring Luncheon Sandwiches Recipe

Name: Spring Luncheon Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g asparagus, woody ends snapped off; 1 tbsp + 1 tsp olive oil; 1 None hardboiled egg, peeled and diced; 1 tbsp capers, roughly chopped; 2 sprigs fresh flat-leaf parsley, leaves finely chopped; 2 sprigs fresh basil, leaves roughly chopped; 5 None radishes, sliced; 1 tsp lemon juice; 500 g cream cheese; 2-3 tbsp semi-skimmed milk; 1 clove garlic, peeled and crushed; 1 None round crusty loaf (about 500g, 20cm diameter), cut into 4 horizontal slices; 130 g cucumber, cut lengthways into quarters, deseeded and sliced; 1/2 None romaine lettuce, cut into strips

Servings: persons

250 g asparagus, woody ends snapped off
1 tbsp + 1 tsp olive oil
1 None hardboiled egg, peeled and diced
1 tbsp capers, roughly chopped
2 sprigs fresh flat-leaf parsley, leaves finely chopped
2 sprigs fresh basil, leaves roughly chopped
5 None radishes, sliced
1 tsp lemon juice
500 g cream cheese
2-3 tbsp semi-skimmed milk
1 clove garlic, peeled and crushed
1 None round crusty loaf (about 500g, 20cm diameter), cut into 4 horizontal slices
130 g cucumber, cut lengthways into quarters, deseeded and sliced
1/2 None romaine lettuce, cut into strips

1
Cook the asparagus in simmering salted water for 3-5 mins until tender. Drain, refresh with cold water and slice. Heat 1 tbsp oil in a skillet and saute the asparagus for 2-3 mins. Season with salt and black pepper. Transfer to a bowl and mix in the egg, capers, parsley and basil.
2
In a bowl, mix the radishes, lemon juice and 1 tsp oil. Season with salt and black pepper. In a separate bowl, mix the cream cheese, milk and garlic. Season with salt and black pepper.
3
Spread the bottom slice of bread with one-third of the cream cheese mixture. Top with asparagus and another slice of bread. Spread over one-third of the cream cheese mixture. Top with the radishes and another slice of bread. Spread over the remaining cream cheese mixture. Top with the cucumber, lettuce and the top slice of bread. Chill until ready to serve.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 250 g asparagus, woody ends snapped off, 1 tbsp + 1 tsp olive oil, 1 None hardboiled egg, peeled and diced, 1 tbsp capers, roughly chopped, and more.

Yes, Spring Luncheon Sandwiches falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Luncheon Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions