Asparagus and Prosciutto Tea Sandwiches

1 tablespoon Herbes de Provence Seasoning

8 oz. package of cream cheese, softened

4 sliced thin bread

4 oz. prosciutto

1 pound asparagus, blanched and sliced into ribbons

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1. Line a rimmed baking sheet with parchment paper. Set aside.

2. In a small bowl mix the Herbes de Provence and cream cheese. Spread 2 tablespoons on each slice of bread all the way to the crust.

3. Layer the bread with prosciutto and asparagus. Top with second piece of bread. Place on the prepared sheet pan and press lightly to seal.

4. Refrigerate for 20 minutes.

5. Slice off the crusts and cut tea sandwiches in half, then diagonally.

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