These asparagus finger sandwiches are the ideal choice to have with teas, as an appetizer, and a snack. This 3-ingredient sandwich recipes use a soft, chewy bread and savory, creamy cream cheese and a layer of beautiful green and tender asparagus for an element of crunch.
Asparagus is one of those veggies I make sure to get when I have a party or guests come over. Why, you ask? Because it’s so versatile and yet very sophisticated! It is crispy and snappy, and it goes with anything as an appetizer or a side for the main course. Lastly, it doesn’t hurt that it’s so fun and pretty to eat.
I brainstormed for inspiration with a cup of tea in my hand and a salad sandwich in another when a question took me by the storm, “Can I have asparagus with tea?” Funny right? But then I asked again, can we make an asparagus sandwich. Crazy question, but I had only one thing to say, “I see why not!”
So, today’s recipe is for the asparagus, sandwiches, and tea parties’ lovers. These asparagus finger sandwiches have that soft, chewy bread and savory, creamy cream cheese and a layer of beautiful green and tender asparagus for an element of crunch. Yes, these sandwiches just need three ingredients, and they are the ideal choice to have with teas, as an appetizer, and a snack.
Ingredients Used to Make This
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Sandwich Bread – whole wheat, gluten-free, keto sandwich bread of your choice. Just use what you have at home and the results will be the same
- Cream cheese – any cream cheese of choice can be used here, including vegan or paleo (like this delicious herbed cashew cream cheese by The Paleo Running Momma, recipe here)
- Blanched Asparagus – blanching asparagus is easy peasy! I boiled my asparagus spears in boiling water for 3-4 minutes, then immediately dunked them in ice water until cooled. Here’s a great post on how to blanch asparagus by Sonja and Alex from A Couple Cooks
How to Make
Asparagus Finger Sandwiches
Blanch asparagus: I boiled my asparagus spears in boiling water for 3-4 minutes, then immediately dunked them in ice water until cooled.
Apply a layer of cream cheese on a slice of bread. Repeat with second slice of bread. We want both sides of the bread to have cream cheese in this recipe.
Top with asparagus spears, arranged as above. Cut the asparagus tips that jut out of the sandwich bread using a knife. It doesn’t have to be perfect, since you’ll cut the edges of the bread later!
slice away the crust of the sandwich bread
Cut the sandwich against the direction of the lined up asparagus spears
Cut in half to make them bite sized!
Recipe Variations and Optional Add Ins:
- Try using flavored cream cheese, such as herbed cream cheese for more flavory.
How to Make this Gluten Free or Vegan
- You can make this gluten-free by using gluten-free sandwich bread like this one
- Vegan cream cheese is now readily available in grocery stores! I love using cream cheese made of almond milk, like this one
How to Store
- You can store these sandwiches covered at room temperature for up to 2-3 hours. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 2 days.
- Note that the longer you store them in the fridge the bread will become soggier…so it’s recommended that you eat them on the day they are made
- Whipped cream cheese is recommended for easy spreading, but not required!
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Asparagus Cream Cheese Finger Sandwiches
- 4 slices sandwich bread of choice
- 4 Tbsp whipped cream cheese , low fat
- 1/2 bunch asparagus spears
- Blanch asparagus: I boiled my asparagus spears in boiling water for 3-4 minutes, then immediately dunked them in ice water until cooled.
- Spread whipped cream cheese on one side of EACH sandwich bread slice. About 1 tablespoon per slice
- Top with asparagus spears, arranged as above. Cut the asparagus tips that jut out of the sandwich bread using a knife. It doesn't have to be perfect, since you'll cut the edges of the bread later!
- With a serrated knife, cut away the crust of the sliced bread
- Slice into smaller squares