- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 22 mins
- Serves
- Makes 16 pieces
Ingredients
- 6
- asparagus spears (approx. 1/2 a bunch)
- 1/2 tsp
- olive oil
- 2 mL
- 1
- hard-boiled egg, finely chopped
- 4 oz
- smoked Atlantic salmon, diced
- 125 g
- 1/4 cup
- light cream cheese, room temperature
- 60 mL
- 2 tbsp
- finely chopped fresh dill
- 30 mL
- 2 tbsp
- each lemon zest and juice
- 30 mL
- 1/4 tsp
- pepper
- 1 mL
- 16
- Sodium Reduced Stone Ground Wheat Crackers
Directions
Step 1
Preheat oven to broil. On a baking sheet, toss asparagus with oil and broil 6 to 7 min., turning once halfway through cooking time. Check for doneness by inserting a paring knife into the thickest part of the spear. The knife should pierce easily. Remove from oven to cool.
Step 2
Cut off tips and reserve for garnish. Finely chop remaining asparagus and, in a bowl, gently mix with the remaining ingredients, except the crackers.
Step 3
Slice asparagus tips in half lengthwise. Spoon filling on crackers and garnish with tips.
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Nutritional Facts
- Nutrition Description:
- 2 topped crackers
- Calories:
- 110
- Fat:
- 6 g
- Saturated Fat:
- 2 g
- Carbs:
- 9 g
- Fibre:
- 1 g
- Cholesterol:
- 40 mg
- Protein:
- 6 g
- Sodium:
- 230 mg