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
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
12 teaspoons
chopped chives for topping
Extra Virgin Olive Oil
1 baguette
Sea salt & pepper
Directions
- 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
- 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!
