Asparagus Points Hors d’oeuvres
Recipe Created by Ruth Paget
This
hors d’oeuvres was inspired by French cocktail food, but is not the same. The asparagus in the United States is green
and that is what I use in this recipe.
In
France and Germany, asparagus is white.
It is a harbinger of spring. Both
countries bottle it to make spring flavors available all year round.
Serves
4
Ingredients:
-2
(16-ounce) bottles drained asparagus
-3
tablespoons mayonnaise
-1
tablespoon Dijon mustard
-4
slices white toast with the crust removed
Steps:
1-Mix
mayonnaise and mustard together.
2-Cover
toast with the mayonnaise-mustard spread.
3-Place
asparagus on top of toast and press down a bit.
4-Use
a sharp knife to cut the toast with asparagus into fourths.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
