Spring has sprung and the birds are chirping wildly in our yard. A myriad of plants are blooming like crazy down our backyard slope. Calla lilies are delicate and popping up everywhere. Clivia plants are flowering below our deck (they thrive there). Most of these plants hold great sentimental meaning to me as they are transplants from my Mom’s yard. She was quite the gardener. We’ve nurtured them for over 20 years and they happily return each late winter and spring. This year I’ll be digging some up for sharing with our daughter for her yard. I wonder, does passing these plants on to the next generation give the plants “heirloom” status? Or maybe just “sentimental” status.
It’s time for me to pull out the patio furniture cushions and set up the yard for relaxing outside. Am ready for tea time under my Wisteria covered pergola near my climbing mini rose covered arbor…a most beautiful setting that mother nature set up for me…I had little to do with it.
Taking tea in this setting seems like a prudent thing to do this week…wouldn’t want to leave all this blooming beauty to just the birds.
One of my favorite vegetables is asparagus. This time of year the spring asparagus is delicious…I steamed a plateful last weekend for dinner…
One of my favorite spring tea sandwiches is an asparagus with prosciutto open faced finger sandwich. I put this together for my Italian themed teas… tasty, simple, fresh…and versatile…can be used as an appetizer as well as a tea sandwich. I recommend getting the highest quality prosciutto you can as you only need a few slices to prepare a dozen or more finger sandwiches. The recipe for this prosciutto and asparagus finger sandwich is below and is also in the book.
PROSCIUTTO & ASPARAGUS SANDWICH
Makes 12 finger sandwiches PREP TIME: 20 minutes TOTAL TIME: 20 minutes
6 slices of a good quality prosciutto sliced paper thin. You should be able to see through the slice.
12 asparagus spears. Thin spears work best
3 tablespoons mayonnaise – Best Foods/Hellmann’s brand preferred
6 slices of whole grain wheat bread, toasted
Wash, trim, and blanch the asparagus for approximately 2 minutes.
Place in an ice bath to chill down cooked asparagus.
Using a 3” square cutter, cut out the center of each toasted slice of the whole grain wheat bread.
Put a light spread of mayonnaise on the 3” square.
Using half a piece of prosciutto, lay it on the bread and press it onto the mayonnaise.
Cut this toasted 3” bread, which now has mayo and prosciutto on top, in half (to 1 ½” wide).
Each 3” square now makes two finger sandwiches.
Slice a cooked asparagus spear in half lengthwise.
Lay asparagus onto prosciutto and trim to fit bread.
Cover and keep refrigerated until just before serving.
I just love this time of year! A cup of Ceylon or Oolong tea will go nicely with these finger sandwiches…sitting under the wisteria…