Crème Fraîche & Asparagus Ribbon Crostini with Cowboy Butter
Servings:
12
prep time:
20 mins
cook time:
10 mins
Total time:
30 mins
Ingredients
For the Butter
-
Vermont Creamery Sea Salt Cultured Butter
½ cup
-
juice and zest of 1 lemon
-
3 garlic cloves, minced
-
1 shallot, minced
-
1 heaping tablespoon Dijon mustard
-
1 tablespoon fresh horseradish
-
dash cayenne pepper
-
dash paprika
-
2 tablespoons finely chopped flat leaf parsley
-
2 tablespoons finely chopped chives
-
2 tablespoons finely chopped tarragon
-
sea salt & pepper
Crostini
-
1 baguette
-
extra virgin olive oil
-
12 stalks asparagus
-
Vermont Creamery Créme Fraîche (1 per crostini)
12 teaspoons
-
sea salt & pepper
-
chopped chives for topping
Directions
- Melt butter over low heat. Once butter is melted and cooled slightly, add to a bowl with lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk until combined and smooth.
- Stir in parsley, chives and tarragon and season with salt and pepper.
- Meanwhile slice baguette and coat both sides in olive oil. Cook on medium heat for about 2-3 min per side or until bread is golden brown.
- Wash and slice the tough ends off the asparagus. Using a vegetable peeler and working away from you, slice asparagus into thin ribbons and set aside.
- Now we assemble! Add crème fraîche to each crostini and spread until smooth. Top with a drizzle of cowboy butter. Add a few asparagus ribbons in whatever fun shape you like on top. I did a little swirl pattern, but you can really do whatever you like. Season with salt and pepper and top with a few more chopped chives for garnish. Enjoy!
