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Egg-Yolk Butter and Asparagus Tea Sandwiches

  • yield: Makes 2 dozen


  • 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. Step 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. Step 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. Step 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.

Martha Stewart Living, April 2002

Reviews (1)

  • 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.