Let’s start with a caveat.
I am perfectly aware that these sandwiches do not resemble Easter Lilies and would, based on their look, be far more appropriately called Calla Lily Sandwiches. But it’s Easter ok?
And take a look at them. How pretty are they? Perfect for an afternoon tea with the girls….
And they taste pretty damn good too!!!
There are a few recipes for these lily sandwiches floating about the interwebs. However, most of them use green onions for the stem. I actually made it that way the first time but was disappointed in the taste.
Chomping on that big stalk made the sandwich way too oniony – I’m pretty sure no one else wants to bite into a huge chunk of onion like that either. Or suffer the onion breath afterwards. But to use them as decoration only and take them out when it came to eating the sandwich seemed like a waste. My first thought was to replace the onions with beans but when I went to buy the beans, I was waylaid by some gorgeous baby asparagus spears.
And my version of the Lily Sandwich was born.
If you can only get thicker asparagus you could cut the spears in half down their length. If asparagus is not available, use beans or celery matchsticks – all of which I think would be preferable to the onion!
Oh and a tip for the frugal. When you cut the circles out of the bread, don’t throw the rest of the bread out. Save them to use for what my family call Ox-Eye eggs but is, I believe more commonly called, Egg in A Hole the next morning! Any asparagus left over can also be dipped into a runny yolk for a breakfast made in heaven!!!
Oh and if you don’t happen to have a rolling-pin handy, a bottle of your favourite sauv blanc works equally as well.
And would also be the perfect accompaniment to these sandwiches at your Easter afternoon tea!
- 1 bunch of asparagus
- Slices of white bread, as many as you have asparagus spears
- 1 tub of cream cheese or a herb and garlic flavoured cream cheese like a Boursin
- 2 tbsp fresh chopped chives (omit if using a flavoured cheese)
- 1 clove of garlic, crushed (omit if using a flavoured cheese)
- 1/2 cup pistachios finely chopped
- 1/2 tsp smoked paprika
- Carrots cut into matchsticks, the same number of matchsticks as asparagus spears
- Salt & Pepper to Taste
- Tail the asparagus and steam until just tender.
- Mix the cream cheese, paprika, nuts, salt and pepper and herbs in a bowl until smooth and creamy.
- Using a cookie cutter, cutter cut out rounds from bread.
- Then with a rolling pin, roll each round so it’s about 1/8 inch thick.
- Spread about a teaspoon of the cream cheese mixture over each bread circle.
- Place the carrot stick so it peeps out of the top, and the asparagus spear so it pokes out of the bottom. Fold the bread over to seal.
- Voila! You have a lily sandwich.