Asparagus and Prosciutto Tea Sandwiches with Herbes de Provence
8 oz. package of cream cheese, softened
4 oz. prosciutto
1 pound asparagus, blanched and sliced into ribbons
4 sliced thin bread
1 tablespoon Herbes de Provence Seasoning
Line a rimmed baking sheet with parchment paper. Set aside
In a bowl mix the cream cheese and Herbes de Provence. Spread 2 tablespoons on each slice of bread all the way to the crust.
Layer the bread with prosciutto and asparagus to the crust. Top with second piece of bread. Place on the prepared sheet pan and press lightly to seal.
Refrigerate for 20 minutes.
Remove and place on a cutting board. Slice off the crusts and cut tea sandwiches into half and then cut each half into half again. Cut again into triangles for a pretty presentation.
To blanch the asparagus- drop into boiling water and cook for 2 minutes. Remove asparagus and place into an ice bath to stop the cooking process.