1 loaf of a small baguette, thinly sliced (15 slices)
Extra-virgin olive oil
Smoked Salmon (3 oz), cut or torn into approximately 3 inch squares to lay on top of the crostini.
1 bunch thin asparagus spears, trimmed to 3 1/4 inches
1 Hard-boiled egg, chopped
1 tablespoon mustard
2.5 tablespoons plain nut-milk or dairy yogurt
1/2 teaspoon honey
1 teaspoon lemon juice
1 tablespoon chopped dill
Himalayan pink salt crystals or sea salt
Freshly ground pepper
Step 1Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place the baguette slices in a single layer. Brush with olive oil. Bake on the center rack until golden brown, about 10 minutes.
Step 2Tie asparagus spears into two bundles with kitchen twine and cook in boiling salted water for 2 minutes, or until al dente. Drain and submerge in a bowl of ice water. Remove from water, untie bundles, and dry on a clean kitchen towel or paper towels.
Step 3Make the sauce: In a small bowl, combine the mayonnaise, yogurt, mustard, sugar, salt and ground pepper. Stir to combine. Add the chopped hard-boiled egg and dill.
Step 4Assemble the asparagus bundles: tie two spears together with a blade of chive. Trim.
Step 5Assemble the tapas: Spread each crostini (slice of baguette) with sauce and top with salmon and one bundle of asparagus. Drizzle with olive oil.
Did you like this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
Welcome to What Would Lisa Eat!
I’m Lisa - Here my family and I cook, eat and grow deliciously uncomplicated, healthy food made with lots of love, laughter, joy, and of course, fruit and vegetables.
People always ask me what I eat and how to prepare my recipes. This blog is dedicated exactly to that. Please contact me if you have any questions or just want to say hi!