Shaved asparagus, chive and creamed egg sandwiches

Babiche Martens

Ingredients

2	Eggs
1 Tbsp	Cream
1 tsp	Lemon zest, finely grated
1 Tbsp	Chives, finely chopped or snipped
4 stalks	Asparagus (Main)
9 slices	White sandwich bread, or substitute any bread as long as it's thinly sliced (Main)
3 Tbsp	Butter, softened, enough to butter 9 slices of bread
1 Tbsp	Dijon mustard, or enough to lightly spread on three slices of bread

Directions

1. Place the eggs in boiling water and let cook for 4 minutes. Remove from the water and let cool.
2. Peel, chop and put in a bowl with the cream, lemon zest and chives. Season with salt and freshly ground black pepper. Mash with a fork until quite smooth then set aside.
3. Cut or snap off the ends of the asparagus. Using a vegetable peeler, peel long strips down the length of all the asparagus then set aside.
4. Butter each slice of bread. Place three slices on a board and spread lightly with mustard then pile on the asparagus.
5. Follow with another slice of bread then top with the creamed egg mixture.
6. Cover with the third slice of bread then, using the sharpest knife available, remove the crusts and slice each sandwich cleanly into three.