Ingredients
24 Pencil Asparagus
2 tsp. Olive Oil
2 Tbsp. Canola or Vegetable Oil
12 Slices Baguette
½ cup Mascarpone Cheese
1.5 oz. Smoked Salmon
1 Tbsp. chopped Green Onion
1 tsp. Lemon Juice
1 Hard Boiled Egg
Salt
Pepper
❃❃Makes 12❃❃
Preparation
Preheat oven to 425 and line a baking sheet with foil. Place 2 Tbsp. of canola oil on the sheet pan.
Preheat grill pan or outdoor grill.
Cut the asparagus down about 2 – 3 inches from the tip end, slice the baguette, dice salmon, chop the green onion, juice the lemon and chop the hard-boiled egg.
Crostini
Place the 12 baguette slices on the sheet pan rubbing the oil into the bread. Once one side is coated flip over and coat the other side with oil. Bake for approximately 9 minutes on the first side, flip and cook for approximately another 5 minutes or until browned. Remove from oven and let cool.
Asparagus
Coat the asparagus with olive oil and a pinch of salt and pepper. Grill on the outdoor grill or grill pan until slightly soft and grill marks appear. Remove and cool.
Salmon
Mix the mascarpone, diced salmon, chopped green onion, lemon juice, a pinch of salt and a pinch of pepper together in a bowl.
Assembly
On each cooled crostini place one twelfth of the salmon spread, sprinkle with one twelfth of the chopped hard-boiled egg and finally top each with two slices of asparagus.