tea sandwich: asparagus bell pepper goat cheese spread add ham

INGREDIENTS 

1/2 cup fresh thin asparagus spears, tough ends snapped off

1 teaspoon olive oil, divided

1/8 teaspoon salt

1/4 cup chopped yellow bell pepper

4 ounces goat cheese, at room temperature

3 ounces cream cheese, at room temperature (86 for cow dairy and add more goat cheve)

2 teaspoons heavy whipping cream (sub non diary or olive oil for cow dairy issues) 

soft bread & sliced ham for meat eaters 

MAKE 

Preheat oven to 400°.

Parchment a baking sheet for the asparagus. 

In a medium bowl, toss asparagus with ¾ teaspoon olive oil and salt. Place in a single layer on prepared baking sheet.

Bake until asparagus is just tender when pierced with a sharp knife, approximately 8 minutes. Let cool. Cut into ¼-inch pieces. Set aside.

In a small nonstick sauté pan, heat remaining ¼ teaspoon olive oil over medium-high heat. Add bell pepper, and cook, stirring constantly, until peppers are just tender and lightly caramelized, 2 to 3 minutes. Let cool.

In a medium mixing bowl, combine goat cheese, cream cheese, and cream/oil. 

Beat at medium speed with an electric mixer until smooth and creamy. 

Add asparagus and bell pepper stirring until incorporated.

Using a levered ¼-cup scoop, place a scoop of filling on 1 bread slice, spreading to cover bread. Add ham for the meat eaters on some then continue with remaining filling and bread slices.

Using a serrated knife, cut crusts from all sides of bread. 

Cut each sandwich into 3 fingers, and then cut each finger in half.