Bring a small pot of water, 1 tbsp (15 mL) white vinegar and a pinch of salt to a simmer over medium high heat. Gently add eggs and cook at a soft boil for 12 minutes. Drain the eggs, run under cold water and let cool.
Meanwhile, bring another small pot of salted water to a boil, add asparagus and blanch for 1-2 minutes. Drain asparagus and set in an ice water bath to stop cooking; once cooled, remove from water and pat dry.
Peel eggs, then mash with a fork to desired texture in medium-sized bowl. Add mayonnaise, green onions, parsley, shallot, mustard, and paprika; mix to combine and season with salt and pepper.
Lay out the slices of bread on a clean work surface, then butter slices on one side. Divide half the egg salad filling between three slices of bread, top with a layer of asparagus, cover with remaining egg salad and top with the remaining slices of buttered bread. Wrap and refrigerate until needed.
To serve, trim crusts from the sandwiches and slice into quarters.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy