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Crème Fraîche & Asparagus Ribbon Crostini with Cowboy Butter



prep time:

20 mins

cook time:

10 mins

Total time:

30 mins




For the Butter

  • 1 stick Vermont Creamery Salted Butter

  • ½ lemon juice & zest

  • 1 shallot, minced

  • 3 gloves of garlic, minced

  • 1 heaping tablespoon dijon mustard

  • dash paprika

  • dash cayenne pepper

  • 1 tablespoon fresh horseradish

  • 2 tablespoons tarragon, finely chopped

  • 2 tablespoons chives, finely chopped

  • 2 tablespoons flat leaf parsley, chopped

  • Crostini

  • 12 pieces asparagus

  • Vermont Creamery Créme Fraîche (1 per crostini)

    12 teaspoons

  • chopped chives for topping

  • Extra Virgin Olive Oil

  • 1 baguette

  • Sea salt & pepper

  • Directions

    1. On low heat, melt butter. Once butter is melted and cooled slightly, add to a bowl with lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk untitled combined and smooth
    2. Stir in parsley, chives and tarragon and season with salt and pepper.
    3. 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.
    4. 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.
    5. 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!