Hello my dear readers,
I love tramezzini! Are the perfect finger food to enjoy with aperitif!
Tramezzini are very popular Italian sandwiches made from two slices of soft white bread with the crust removed that can have different fillings: ham and cheese, veggies, tuna and pickled onions, eggs and asparagus, mushrooms, your imagination will be your limit 😉
Tramezzini are available throughout the day in most Italian bars.
But since I’m not in Italy, I like to make them home.
And because this week we’ve discovered asparagus, today I’ll do my version of Italian tramezzini with eggs and asparagus.
What we’ll need (Ingredients for 4 tramezzini):
- 5-6 wild asparagus
- 2 eggs
- 4 slices of soft white bread
- 2 tablespoons of mayonnaise
- salt & pepper
How to do it:
Start by boiling the eggs for around 7-8 minutes until firmly cooked. Drain, refresh under cold running water, then peel them and smash them.
Wash and dry the wild asparagus, cut it in small pieces and microwave it for 1-2 minutes or just until is tender. The wild asparagus is much thiner than the normal one, and is cooking very fast.
Put everything together, add the mayonnaise, salt and pepper and mix well.
Take two slices of white bread, I don’t usually remove the crust but you may do it if you like, stuff it with the egg and asparagus cream and cut it from corner to corner so that you have that triangular shape. Do the same with the other two slices of bread.
That’s pretty much it! Now you can enjoy it!
Get creative with your tramezzini and stuff them with your favourite fillings!
Of course quantities depends on you 😉
A simple and delicious idea for a snack, a quick lunch or a buffet of appetizers … tramezzini with eggs and seasonal asparagus, very tasty and easy to prepare!
Tramezzini are even better if left for a few hours to rest in the refrigerator.
Tramezzini eggs and asparagus
A simple and delicious idea for a snack, a quick lunch or a buffet of appetizers … tramezzini with eggs and seasonal asparagus, very tasty and easy to prepare!
Ingredients
- 5-6 wild asparagus
- 2 eggs
- 4 slices of soft white bread
- 2 tablespoons of mayonnaise
- salt & pepper
Directions
- Start by boiling the eggs for around 7-8 minutes until firmly cooked. Drain, refresh under cold running water, then peel them and smash them.
- Wash and dry the wild asparagus, cut it in small pieces and microwave it for 1-2 minutes or just until is tender. The wild asparagus is much thiner than the normal one, and is cooking very fast.
- Put everything together, add the mayonnaise, salt and pepper and mix well.
- Take two slices of white bread, I don’t usually remove the crust but you may do it if you like, stuff it with the egg and asparagus cream and cut it from corner to corner so that you have that triangular shape. Do the same with the other two slices of bread.
- That’s pretty much it! Now you can enjoy it! Course: Appetiser, Author: Ribana, Prep time: 10 minutes Portions: 4 tramezzini Cuisine: Italian
Have a wonderful weekend!
All photo credit: Popsicle Society.
And please stay at home and stay safe!
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Love, R
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