Best 2 Egg Yolk Butter And Asparagus Tea Sandwiches Recipes
Indulge in the culinary delight of egg yolk butter and asparagus tea sandwiches, a delightful treat that elevates the classic tea-time experience. Dive into the world of flavors as we explore the art of crafting this exquisite dish, from selecting the freshest asparagus spears to mastering the technique of creating velvety smooth egg yolk butter. Discover the secrets behind achieving the perfect balance of flavors, textures, and colors to impress your guests with a dish that is both visually stunning and utterly delicious.
Check out the recipes below so you can choose the best recipe for yourself!
EGG-YOLK BUTTER AND ASPARAGUS TEA SANDWICHES
These tea sandwiches are a delicate and delicious answer to high tea any time of year.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Peel eggs, and remove yolks; reserve whites for another use. With a wooden spoon, mash yolks in a small bowl. Add mayonnaise, butter, mustard, vinegar, and salt; stir until smooth. Cover, and refrigerate yolk butter until ready to use.
- Prepare an ice bath; set aside. Fill a large skillet with 1 inch of water, and bring to a boil over high heat. Add a dash of salt, and asparagus, and blanch until just tender and bright green, 2 to 3 minutes. Place asparagus in ice bath to stop cooking and chill completely. Transfer to paper towels to drain, and set aside.
- Spread butter on two slices of bread. Layer one slice with asparagus; place the other slice on top of it. Gently trim crusts with a serrated knife. Cut into finger sandwiches. Cover with a damp paper towel until ready to serve.
| EGG-YOLK BUTTER AND ASPARAGUS TEA SANDWICHES / EGG SALAD RECIPE |
Steps:
- 1. Peel eggs, and remove yolks; reserve whites for another use. With a wooden spoon, mash yolks in a small bowl. Add mayonnaise, butter, mustard, vinegar, and salt; stir until smooth. Cover, and refrigerate yolk butter until ready to use. Prepare an ice bath; set aside. Fill a large skillet with 1 inch of water, and bring to a boil over high heat. Add a dash of salt, and asparagus, and blanch until just tender and bright green, 2 to 3 minutes. Place asparagus in ice bath to stop cooking and chill completely. Transfer to paper towels to drain, and set aside. Spread butter on two slices of bread. Layer one slice with asparagus; place the other slice on top of it. Gently trim crusts with a serrated knife. Cut into finger sandwiches. Cover with a damp paper towel until ready to serve.
Tips:
- Make sure to use unsalted butter for the tea sandwiches, as salted butter can make them too salty.
- If you don't have a rolling pin, you can use a wine bottle or even a sturdy glass to roll out the dough.
- If the dough is too sticky to handle, chill it for 30 minutes before rolling it out.
- To make the asparagus tea sandwiches ahead of time, assemble the sandwiches and then wrap them tightly in plastic wrap. Store them in the refrigerator for up to 24 hours.
- To make the egg yolk butter ahead of time, simply mix all of the ingredients together and store it in the refrigerator for up to 2 weeks.
Conclusion:
Egg yolk butter and asparagus tea sandwiches are a delicious and easy-to-make finger food that is perfect for parties, baby showers, or any other special occasion. The combination of the creamy egg yolk butter, the tender asparagus, and the flaky bread is simply irresistible. Plus, they're so easy to make that even beginners can master them. So next time you're looking for a quick and easy appetizer, give these egg yolk butter and asparagus tea sandwiches. You won't be disappointed!
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