Asparagus Sandwich

Mrs. Herman Farrar
Baton Rouge, La.

  • 1 (8 oz) cream cheese
  • 1 medium can asparagus, green tender
  • 2 hard-boiled eggs, grated
  • 1 1/2 tsp lemon juice
  • 1 Tbsp Lowery’s seasoned salt

Beat well in mixer. Spread on bread. Butter outside of bread and sprinkle with Parmesan cheese. Toast under broiler. (Note – toast 1 side, turn and then sprinkle cheese)

Makes 40 – 60 half sandwiches.

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