Recipes › Sandwich › Asparagus and Egg Tramezzino Recipe

Asparagus and Egg Tramezzino Recipe

Recipe by Pedro M. A. Neves

The asparagus and egg tramezzino is a classic Italian sandwich that layers tender asparagus spears and creamy egg salad between soft white bread. This elegant yet simple preparation showcases the delicate flavors of spring vegetables and makes an ideal light lunch or appetizer. Tramezzini are the hallmark finger sandwiches of Northern Italy, especially popular in Venice and Milan.

Ingredients

• 400 g fresh green asparagus spears (about 14 oz)
• 4 large eggs
• 75 g (3 oz) unsalted butter, divided
• 50 ml (3.5 tbsp) whole milk
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper to taste
• 8 slices soft white bread, crusts removed (such as pan di spagna or Italian sandwich bread)
• 30 g (1 oz) prosciutto di Parma, thinly sliced (optional)
• 2 tbsp fresh chives, finely chopped
• 15 ml (1 tbsp) mayonnaise

Instructions

1. Bring a pot of salted water to boil. Trim the asparagus spears by removing the woody bases, leaving 12–13 cm (5 inches) of tender green. Blanch the asparagus for 4–5 minutes until bright green and just tender. Drain and lay on paper towels to cool completely.

2. Place eggs in a small pot, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 10 minutes. Transfer eggs to ice water, let cool completely, then peel and chop finely into a bowl.

3. Add mayonnaise, 15 g (1/2 oz) softened butter, mustard, milk, lemon juice, and half the chives to the chopped eggs. Season with salt and pepper. Mix gently until the egg salad is creamy but still slightly chunky.

4. Lay out four slices of bread on a clean work surface. Spread a thin, even layer of softened butter (about 15 g / 1/2 oz total) across all four slices.

5. Divide the egg salad evenly among the four buttered bread slices, spreading gently to cover but leaving a slight margin around the edges.

6. Arrange cooled asparagus spears in a neat layer over the egg salad on each slice, parallel to one another. Add a single layer of prosciutto over the asparagus if using, and sprinkle remaining chives.

7. Top each sandwich with a second slice of buttered bread, butter-side down. Press gently and evenly with the palm of your hand.

8. Using a sharp bread knife and gentle sawing motions, trim the crusts from all four sides of each sandwich, creating a square or rectangle shape.

9. Slice each sandwich diagonally to create two triangular halves. Arrange on a serving platter and serve immediately at room temperature or chilled.

Substitutions

• For gluten-free: use soft gluten-free white sandwich bread in place of Italian bread
• For vegetarian: omit prosciutto entirely, or substitute with thin slices of fresh mozzarella
• For dairy-free: replace butter with extra virgin olive oil and substitute milk with unsweetened oat milk
• For lower fat: use only 30 ml (2 tbsp) of mayonnaise mixed with Greek yogurt

Tips

• Blanch asparagus just until tender—overcooked asparagus will become mushy and lose its bright color and delicate texture
• Remove sandwich crusts while the bread is still slightly warm, as this makes cutting cleaner and easier than waiting until the bread has fully cooled
• Prepare the egg salad no more than 2 hours before assembly to prevent the bread from becoming soggy

Tramezzini originated in early 20th-century Venice and Milan as refined finger sandwiches served in elegant caffès and at aperitivo hour. These crustless tea sandwiches remain iconic to Northern Italian café culture and are traditionally made with soft white bread and filled with delicate ingredients like asparagus, egg, or seafood.

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