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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
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