Pencil Asparagus and Prosciutto Sandwiches

Ingredients

• 24 stalks pencil asparagus
• 12 Slices of egg bread
• butter, softened
• 1/2 lb. Prosciutto, thinly sliced
• 1 Cup Boursin or a soft, creamy cheese

Directions

• Trim asparagus tips to 2-inches in length. Fill a medium pot halfway with water and bring water to boil. Add asparagus tips and cook for 1 to 3 minutes or until tender. Drain and set tips aside; cool completely.
• Trim crusts off bread and cut slices into 3-inch squares. Cut each square in half making rectangles. Spread a thin layer of butter on bread. Place a slice of Prosciutto neatly on buttered rectangle.
• Fit a pastry bag with Boursin. Pipe a line of Boursin lengthwise on the Prosciutto. Place an asparagus tip in the Boursin. Chill until ready to serve.
• Makes 24 pieces