Asparagus, Ham and Goat Cheese Sandwiches
- Vegetable recipes
- Prenatal pick
- Low calorie
- Easy recipes
Add some zing to the traditional array of tea sandwiches with these up-to-date fillings.
Ingredients
- 30 cooked asparagus spears
- 10 oz (300 g) soft unripened goat cheese
- 1/4 cup (60 mL) finely chopped chives
- 1/4 tsp (1 mL) grated lemon rind
- 1 tbsp (15 mL) lemon juice
- 1/4 tsp (1 mL) black pepper
- Pinch salt
- 20 slices egg or white sandwich bread
- 10 oz (300 g) thinly sliced cooked ham
Preparation
Trim asparagus to same length as bread slices. Slice each spear in half lengthwise; set aside.
With fork, blend together cheese, chives, lemon rind and juice, pepper and salt. Spread 1 side of each slice of bread with 1 tbsp/15 mL cheese mixture. Top with asparagus slices lined neatly side by side; top with ham, then remaining bread slices. Cut off crusts; cut into finger sandwiches as desired, cutting across asparagus.
Makes 30 to 40 pieces.
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