Spring Luncheon Sandwiches - cooking recipe

Ingredients

250 g asparagus, woody ends snapped off
1 tbsp + 1 tsp olive oil
1 None hardboiled egg, peeled and diced
1 tbsp capers, roughly chopped
2 sprigs fresh flat-leaf parsley, leaves finely chopped
2 sprigs fresh basil, leaves roughly chopped
5 None radishes, sliced
1 tsp lemon juice
500 g cream cheese
2-3 tbsp semi-skimmed milk
1 clove garlic, peeled and crushed
1 None round crusty loaf (about 500g, 20cm diameter), cut into 4 horizontal slices
130 g cucumber, cut lengthways into quarters, deseeded and sliced
1/2 None romaine lettuce, cut into strips

Preparation

Cook the asparagus in simmering salted water for 3-5 mins until tender. Drain, refresh with cold water and slice. Heat 1 tbsp oil in a skillet and saute the asparagus for 2-3 mins. Season with salt and black pepper. Transfer to a bowl and mix in the egg, capers, parsley and basil.
In a bowl, mix the radishes, lemon juice and 1 tsp oil. Season with salt and black pepper. In a separate bowl, mix the cream cheese, milk and garlic. Season with salt and black pepper.
Spread the bottom slice of bread with one-third of the cream cheese mixture. Top with asparagus and another slice of bread. Spread over one-third of the cream cheese mixture. Top with the radishes and another slice of bread. Spread over the remaining cream cheese mixture. Top with the cucumber, lettuce and the top slice of bread. Chill until ready to serve.