Smoked Salmon & Asparagus on Crackers

Prep time: 15min
Total time: 22min
Makes 16 pieces
6
asparagus spears (approx. 1/2 a bunch)
0
1/2 tsp
olive oil
2 mL
1
hard-boiled egg, finely chopped
0
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
0
2 topped crackers
calories
110
fat
6 g
saturated fat
2 g
carbs
9 g
protein
6 g
cholestrol
40 mg
fibre
1 g
sodium
230 mg

Directions

  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.

  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.

  3. Slice asparagus tips in half lengthwise. Spoon filling on crackers and garnish with tips.