Prosciutto + Asparagus Tea Sandwiches
Servings: 8 finger sandwiches
- 6-8 large stalks asparagus
- 2 tsp fresh chopped tarragon leaves
- 2 oz whipped cream cheese
- 4 slices pumpernickel bread
- 4 slices prosciutto
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.