Ham and Asparagus Canapés
 
Makes 12
Ingredients
  • 6 very thin slices white bread
  • 6 spears asparagus
  • 6 thin slices deli ham
  • 2 tablespoons ranch dressing
  • 12 fresh chives
Instructions
  1. Using a serrated bread knife, cut 12 (2½x1-inch) rectangles from bread.
  2. Heat a large nonstick sauté pan over medium-high heat. Add bread rectangles, and toast both sides of bread until golden brown. Remove from pan, and let cool completely.
  3. Preheat oven to 400°.
  4. Place asparagus spears on a rimmed baking sheet.
  5. Roast until crisp and tender, approximately 7 minutes. Let cool completely.
  6. Using a sharp paring knife, cut roasted asparagus spears in half crosswise.
  7. Using a sharp knife, cut ham into 12 (3x2½-inch) rectangles.
  8. Spread a thin layer of ranch dressing onto one side of toasted bread rectangles. Ruffle ham pieces to fit on bread rectangles. Top each canapé with a cut asparagus spear. Tie a chive around each canapé, trimming ends as needed.
Recipe by TeaTime Magazine at https://teatimemagazine.com/ham-and-asparagus-canapes-recipe/