Finger sandwiches are my personal favorite part of high tea (my second favorite part is clotted cream on scones!) This semi-traditional tea sandwich is a delicious combination of salty, meaty, and earthy– a welcome contrast, I think, to the light and fresh cucumber sandwich.

A very thin slice is necessary for the asparagus, so I suggest using a mandolin along with a pair of cut-resistant gloves for safety! If you’d like to whip the cream cheese yourself, whip with an electric mixer with 1 tbsp whole milk. Add milk until the desired consistency is reached.

Prosciutto and Asparagus Tea Sandwiches Recipe | Easy and Fancy for English Afternoon Tea

Prosciutto-Asparagus Tea Sandwiches Recipe

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Prosciutto + Asparagus Tea Sandwiches

Servings: 8 finger sandwiches

Ingredients

6-8 large stalks asparagus
2 tsp fresh chopped tarragon leaves
2 oz whipped cream cheese
4 slices pumpernickel bread
4 slices prosciutto

Instructions

Trim the woody ends and tips off the asparagus stalks, and use a mandoline to slice very thinly lengthwise.
Fold the tarragon into the whipped cream cheese, and spread onto one side of each piece of bread.
Cut the prosciutto slices in half lengthwise and overlay one slice onto each piece of bread on top of the cream cheese. Layer a few the asparagus slices on top.
Use a very sharp knife to trim both the crust of the bread and any excess prosciutto and asparagus away to form clean edges. Slice each piece of bread in half and serve! If the sandwiches need to be stored, wrap in lightly dampened paper towels or lightly dampened dish cloth and refrigerate.