Asparagus & Prosciutto Tea Sandwiches

by David Leite
Leite's Culinaria

Makes 18 sandwiches


54 medium
asparagus spears
18 slices
firm-textured bread
8 ounces
whipped cream cheese, room temp 
1/2 pound
prosciutto thinly sliced
freshly ground black pepper
honey mustard

1. Cut asparagus spears to fit bread slices.
2. In a large saucepan fitted with steamer insert, bring 1 inch of water to a boil and steam asparagus until just cooked, about 3 minutes.
3. Plunge asparagus into bowl of ice water. When chilled, remove and pat dry with paper towels.
4. Spread bread slices with thin layer of cream cheese, pepper generously and set aside.
5. Cut each prosciutto slice in half lengthwise, and spread with 1/4 teaspoon or more of mustard. Starting with tip, roll asparagus in prosciutto, spiraling downward as you go. Repeat with each spear.
6. Cover 9 bread slices with 6 wrapped spears each, then top with remaining slices. With a serrated knife, trim crusts. Cut each sandwich in half across spears. Cover with plastic wrap until ready to serve.