8 ounces fresh asparagus or 1/2 of a 9- to 10-ounce package frozen cut asparagus
1/4 cup mayonnaise or salad dressing
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 tablespoon butter, softened
4 slices thinly sliced firm-textured white sandwich bread
2 slices thinly sliced firm-textured wheat sandwich bread
Fresh parsley sprigs or microgreens
If using fresh asparagus, snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears. Cook asparagus, covered, in a small amount of boiling water about 10 minutes or until soft and tender; drain. If using frozen asparagus, cook according to package directions using maximum time given; drain. Carefully spread asparagus on a double layer of paper towels; drain well. Pat dry with paper towel.
Spread butter on one side of each slice of white bread. Spread asparagus mixture over buttered side of each slice. Top 2 slices of white bread with a slice of wheat bread. Place the 2 remaining slices of white bread, asparagus side down, on top each slice of whole wheat.
To serve, using a sharp serrated knife, slice crusts from all four sides of each sandwich. Cut each sandwich into 4 triangles or 4 squares. Arrange on a platter with the cut edges upward. Garnish with sprigs of parsley or microgreens. Serve at once or cover and chill up to 1 hour. Makes 8 small sandwiches.
Per Serving: cal. (kcal) 142, Fat, total (g) 9, chol. (mg) 11, sat. fat (g) 2, carb. (g) 13, Monosaturated fat (g) 1, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 2, pro. (g) 3, vit. A (IU) 194, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 289, Potassium (mg) 61, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet