No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Egg-Yolk Butter and Asparagus Tea Sandwiches

  • Yield: Makes 2 dozen
Egg-Yolk Butter and Asparagus Tea Sandwiches

Source: Martha Stewart Living, April 2002


  • 4 large hard-boiled eggs
  • 1/4 cup mayonnaise
  • 2 tablespoons unsalted butter, room temperature
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon white-wine vinegar
  • 1/8 teaspoon coarse salt, plus more for cooking water
  • 1 bunch (about 1 pound) asparagus, tough ends removed
  • 16 slices thin white bread


  1. Peel eggs, and remove yolks; reserve whites for another use. With a wooden spoon, mash yolks in a small bowl. Add mayonnaise, butter, mustard, vinegar, and salt; stir until smooth. Cover, and refrigerate yolk butter until ready to use.

  2. Prepare an ice bath; set aside. Fill a large skillet with 1 inch of water, and bring to a boil over high heat. Add a dash of salt, and asparagus, and blanch until just tender and bright green, 2 to 3 minutes. Place asparagus in ice bath to stop cooking and chill completely. Transfer to paper towels to drain, and set aside.

  3. Spread butter on two slices of bread. Layer one slice with asparagus; place the other slice on top of it. Gently trim crusts with a serrated knife. Cut into finger sandwiches. Cover with a damp paper towel until ready to serve.

Reviews (1)

  • suzsafran 1 May, 2013

    This is my go to tea sandwich for special events esp for new and expecting Moms. Delicious,healthy and makes a beautiful presentation.

Related Topics