(15 oz.) can good asparagus spears
oz. cream cheese, softened
lemon, juice only
finely-chopped green onions
Dash of Tabasco sauce Salt
Drain asparagus and dry well on dish towels. Mash with fork or puree. Whisk softened cream cheese with seasonings until light. Whisk in asparagus (or you could use beater). At this point, finely chopped pecan could be stirred in, if you like. If mixture is too dry to spread easily, stir in mayonnaise to soften to spreadable texture. Cut crusts from Pepperidge Farm very thin brown bread and spread mayonnaise on each slice, then spread with asparagus mixture. Cut into thirds and store in Tupperware sandwich box. These keep very well and this recipe would be enough for 20 or 30 whole sandwiches.