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Add a photoServings: 8
Ingredients
- 1 (6-8 ounce) can asparagus spears, liquid removed
- 4 ounce cream cheese
- 1 teaspoon seasoned salt
- 2 hard cooked large eggs, sieved
- 12 thin slices white bread (recommend Pepperidge Farm very thin bread)
- 1/2 c. butter, melted
- 1/2 c. grated Parmesan cheese
Directions
- Blend asparagus, cream cheese, salt in food processor or possibly mixer or possibly by hand. Blend in large eggs - cut up asparagus into small pcs if making by hand.Trim crusts from bread. Spread mix on 1 slice of bread. Top with second slice of bread. Cut each "sandwich" into thirds for finger sandwiches. Dip each sandwich into melted butter. (You an use a slotted spatula or possibly brush butter on with a pastry brush.) Coat with Parmesan cheese. Can be frzn at this point. Before serving, remove from freezer. Preheat oven to 450 degrees. Bake for 15 min or possibly till golden brown on parchment paper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 8 servings | |
| Calories 263 | |
| Calories from Fat 184 | 70% |
| Total Fat 20.92g | 26% |
| Saturated Fat 11.84g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 1111mg | 46% |
| Potassium 353mg | 10% |
| Total Carbs 11.95g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.0g | 2% |
| Protein 9.59g | 15% |
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