Living Lean: Asparagus Sandwich



1/2 lb asparagus - cooked ahead of time (3 min in boiling water then chilled in ice water)
Spread -
4 oz cream cheese - softened
4 oz feta cheese
1 garlic clove
5 green onions chopped
1 TBS fresh basil
1 TBS freshly grated parmesan cheese

Pumpernickel rolls (sliced in half) or other hearty bread.


In a food processor chop the garlic, onions and basil. Then add the cheeses. Blend until smooth.

Spread on the bottom piece. Layer asparagus on top of the spread. Serve open faced or topped.
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