Name: Open-Face Chicken Salad Sandwiches with Asparagus and Prosciutto
Yield: Makes 6 Servings
Ingredients: 1 pound slender asparagus, trimmed; 1/2 cup mayonnaise; 1/4 cup plain nonfat Greek-style yogurt; 1 tablespoon fresh lemon juice; 1 tablespoon Dijon mustard; 4 cups bite-size skinless cooked chicken pieces (from 1 purchased roast chicken); 1/2 cup chopped fresh chives; Nonstick vegetable oil spray; 6 thin prosciutto slices; 6 1/2-inch-thick slices rye bread (preferably square), lightly toasted; 2 green onions, thinly sliced; Small fresh chervil sprigs (for garnish; optional)

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