All Recipes

Prosciutto-Asparagus Tea Sandwiches

30 Mins
Potato Bread
Made With
Potato Bread


4 Ounces Cream Cheese, softened

1 1/2 Tablespoons Fresh Lemon Juice

1/2 Tablespoon Grated White Onion

1/4 Teaspoon Kosher Salt, plus more for blanching

10 Slices Martin's Potato Bread

1 Pound Fresh Asparagus

4 Ounces Thinly Sliced Prosciutto

Serves: 10


Step 1

To blanch the asparagus:

Wash and trim asparagus.

Bring a large pot of salted water to a boil (about 1 1/2 Tbsp. salt per every 5 qt. of water). Boil asparagus until they are bright green and crisp-tender (1 to 2 minutes).

Transfer asparagus to ice water to set the color and texture, using a slotted spoon or tongs. Chill until ice-cold.

Drain asparagus and pat dry.

Step 2

Stir together cream cheese, lemon juice, grated onion, and 1/4 teaspoon salt until well blended.

Step 3

Spread 1 Tbsp. of the cream cheese mixture on each bread slice.

Step 4

Cut the blanched asparagus into thin, ribbon-like strips, using a vegetable peeler.

Step 5

Divide asparagus and prosciutto among prepared bread slices. Gently press to adhere.

Step 6

Cover with plastic wrap, and chill 15 minutes to 12 hours.

Step 7

Trim crusts from chilled slices, and cut each slice into 2 triangles.

Step 8

Serve with other varieties such as Vegetable Medley Tea Sandwiches to create a mosaic look.