Smoked Salmon & Asparagus on Crackers

Prep time: 15min

Total time: 22min

Makes 16 pieces

asparagus spears (approx. 1/2 a bunch)

1/2 tsp

olive oil

2 mL

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

Sodium Reduced Stone Ground Wheat Crackers

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

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.
Cut off tips and reserve for garnish. Finely chop remaining asparagus and, in a bowl, gently mix with the remaining ingredients, except the crackers.
Slice asparagus tips in half lengthwise. Spoon filling on crackers and garnish with tips.