Asparagus-Tip Tea Sandwiches with Homemade Whole Wheat Bread

First of all, don't be scared by the sound of this treat. You will be amazed and love it! Once again, my sister (check out her blog ya'll- Bella and Piekna, for great tips about food, books, kids, plants, etc.) told me about this one and since we were doing G day, it was our green treat. It was delicious! Lucky for us, we had some fresh whole wheat bread, that we toasted up and it was great! I think this asparagus butter would be good on a wrap or with crackers or whatever. Yum! And the pics turned out great!



Asparagus-Tip Tea Sandwiches from Wondertime Magazine

16 asparagus stalks with bottoms snapped off (a great job for a kid), cooked*

1 tablespoon salted butter, softened

1 tablespoon extra- virgin olive oil

1/2 teaspoon salt

4 slices of bread, toasted, halved (Whole Wheat Bread)

Cut off the tips (top 2 inches) of the cooked asparagus and reserve. Cut the remaining stalks into 1/2-inch pieces and put in food processor along with butter, oil, and salt. Blend until mixture is smooth and spreadable. Spread 1 tablespoon of asparagus butter on toast, then line up tips side by side on top.
* how to cook it: Boil asparagus in salted water until the stalks are just tender, about 4 minutes, then chill them.

Whole Wheat Bread from Fleischmann's Bake-n-easy Yeast Book pg. 40

5 1/2 to 6 cups unsifted white flour (used 4 cups)

2 cups unsifted whole wheat flour (I used 4 cups)

3 Tbls sugar

3 tsp salt

2 pkg Active Dry Yeast

2 cups milk

3/4 cup water

1/4 stick margarine or butter

Combine flours. In a large bowl mix 2 1/2 cups flour mixture, sugar, salt, and undissolved yeast.

Combine milk, water and butter in a saucepan. Heat over low heat until liquids are very warm. (120 degrees to 130 degrees). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup of flour mixture. Beat at high speed for 2 minutes, scraping down sides. Stir in enough additional flour mixture to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8-10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.

Divide dough in half. Roll each half to a 14 by 9-inch rectangle. Shape into loaves. Place in 2

greased 9 by 5 by 3-inch loaf pans. Brush with melted butter and cover with plastic wrap.

Refrigerate 2 to 24 hours.

When ready to bake, remove from fridge. Uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed with a toothpick.

Bake at 400 degrees about 40 minutes, or until done. Remove from pans and cool on racks.