Spring Luncheon Sandwiches

• 1/2 pound asparagus tough ends snapped off
• 1 tablespoon olive oil
• 1 hardboiled egg peeled and diced
• 1 tablespoon capers roughly chopped
• 2 stems flat leaf parsley leaves fresh, finely chopped
• 2 stems fresh basil leaves roughly chopped
• 5 radishes sliced
• 1 teaspoon lemon juice
• 17 ounces cream cheese
• 3 tablespoons 2% milk
• 1 clove garlic peeled and crushed
• 1 bread crusty round, about 1 lb, 7 inch diameter, cut into 4 horizontal slices
• 1/2 cucumber thinly sliced
• 1/2 romaine lettuce cut into strips

1. 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.
2. 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.
3. 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.

olive oil, egg, capers, parsley, basil, lemon juice, cream cheese, milk, clove garlic, bread crusty, cucumber

Taken from www.yummly.com/recipe/Spring-Luncheon-Sandwiches-1409096 (may not work)