Asparagus, Green Pea, and Egg Salad Crostini

Preparation

1. Step 1

   Preheat oven to 400°F. Arrange baguette slices on a baking sheet. Bake for 10 minutes. Remove from oven and cool baking sheet on rack. Set aside.

   Step 2

   Spread asparagus pieces on parchment-lined small baking sheet. Bake for 30 minutes. Remove from oven and cool.

   Step 3

   While asparagus is baking, blanch peas. Fill a small saucepan half full with water. Bring to a boil. Add peas and let cook 1 minute until peas are bright green. Immediately drain peas in a strainer and run cold water over them. Shake off excess water and set aside.

   Step 4

   To make egg salad: cut hard-boiled eggs in half. Separate egg whites and yolks. Chop egg whites into 1/4-inch pieces and set aside. Put the egg yolks in a small-medium bowl. Add mayonnaise to the egg yolks and mix with a fork until smooth. Add salt and pepper and mix. Add chopped egg whites, peas, and cooled asparagus. Stir.

   Step 5

   Wash and gently pat dry basil leaves with a cloth or paper towel. To assemble, put 2 medium basil leaves on each baguette toast. Using two small spoons, place 1 to 2 tablespoons egg salad in the middle of the toast on top of the basil so the basil shows at either end. Garnish with smaller basil leaves.

   Step 6

   These crostini are best made just before serving, but can be made up to 2 hours in advance and kept refrigerated before serving.

2. Tips

   Step 7

   Substitute frozen peas for fresh. Follow the recipe to blanch them.

3. Step 8

   Try other garnishes on top of the egg salad: dried basil, paprika, red chili flakes, grated Parmesan cheese.

4. Nutrition Information

   Step 9

   Serving size: 1 serving

   Step 10

   Calories: 123

   Step 11

   Fat: 6g (41.8% calories from fat)

   Step 12

   Cholesterol: 45mg

   Step 13

   Sodium: 213mg

   Step 14

   Total Carbohydrate: 14g

   Step 15

   Dietary Fiber: 1g

   Step 16

   Protein: 4g