Tea Sandwiches with Cream Cheese and Asparagus
- 3 salmon steaks (about 2 1/4 pounds total)
- 1 1/2 loaves whole-grain bread, thinly sliced
- 4 cups water
- 1 onion, peeled and cut in half
- 5 sprigs fresh flat-leaf parsley
- 5 sprigs fresh thyme
- 1 bay leaf
- 20 whole black peppercorns
- 1/4 cup finely grated fresh horseradish
- 1 1/2 cups nonfat sour cream
- 1 teaspoon coarse salt
- 36 spears asparagus (about 3 pounds), ends trimmed
- Produce
- Bay leaf (1)
- Flat-leaf parsley, fresh (5 sprigs)
- Onion (1)
- Spears asparagus (about 3 pounds) (36)
- Thyme, fresh (5 sprigs)
- Seafood
- Salmon (3)
- Condiments
- Horseradish, fresh (1/4 cup)
- Cooking & Baking
- Peppercorns, whole black (20)
- Salt, coarse (1 teaspoon)
- Bread & Baked Goods
- Whole-grain bread (1 1/2 loaves)
- Drinks
- Water (4 cups)
- Dairy
- Sour cream, nonfat (1 1/2 cups)
Preparation
Read recipe preparation on marthastewart.com
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Published August 1, 2011 (1 year ago).
4 people saved this recipe.
