Spears & Fishes Sandwiches
100 g MILLIONNAIRES sardines in oil, drained
2 tbsp. (25 ml) chopped parsley
1 tbsp. (15 ml) grated lemon peel
2 tbsp. (25 ml) finely chopped garlic
4 slices toasted bread (½ inch or 1.5 cm thick)
1 ½ tbsp. (20 ml) olive oil
16 asparagus spears, blanched
Cherry tomatoes, for garnish
Combine parsley, lemon peel and garlic; set aside. Brush toast with olive oil.
On each slice of toast, arrange 4 asparagus spears and ¼ can of sardines. Sprinkle with parsley mixture. Garnish with cherry tomatoes. Serve with knives and forks.
Yield: 2 servings
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