SALMON WITH ASPARAGUS BUNDLES ON CROSTINI

SALMON WITH ASPARAGUS BUNDLES ON CROSTINI
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SALMON WITH ASPARAGUS BUNDLES ON CROSTINI

July 3, 2020
: 3-5

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Ingredients
  • 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
  • Chives
  • 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
Directions
  • Step 1 Preheat 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 2 Tie 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 3 Make 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 4 Assemble the asparagus bundles: tie two spears together with a blade of chive. Trim.
  • Step 5 Assemble the tapas: Spread each crostini (slice of baguette) with sauce and top with salmon and one bundle of asparagus. Drizzle with olive oil.

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