- 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
Method
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
