Tea Sandwiches with Cream Cheese and Asparagus

Ingredients

  • 36 spears asparagus (about 3 pounds), ends trimmed
  • 1 teaspoon coarse salt
  • 1 ½ cups nonfat sour cream
  • ¼ cup finely grated fresh horseradish
  • 20 whole black peppercorns
  • 1 bay leaf
  • 5 sprigs fresh thyme
  • + 5 more ingredients
    • 5 sprigs fresh flat-leaf parsley
    • 1 onion, peeled and cut in half
    • 4 cups water
    • 1 ½ loaves whole-grain bread, thinly sliced
    • 3 salmon steaks (about 2 ¼ pounds total)

1. Place water, onion, parsley, thyme, bay leaf, and peppercorns in a medium pan set over high heat; bring to a boil. Reduce heat to medium-low, add salmon, cover, and allow to simmer until the salmon is cooked through, about 8 minutes. Remove salmon from water; when cool enough to handle, flake ...

View full recipe at SpringPad

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