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.