This crostini is a fresh, satisfying mix of vegetables and eggs. Roasting the asparagus bring out its flavor without adding any more fat. Easy to make and pretty to serve.

　　

Ingredients

12 crostini

　　1/2 multigrain or whole wheat baguette; cut off end on the diagonal and cut 12 more slices 1/3-inch-thick on the bias

　　3 large Eggland’s Best eggs, hard-boiled (can be made 1 to 2 days in advance)

　　1/2 bunch asparagus, approximately 6 or 7 medium spears; cut off 1 inch at the bottom end, then slice 1/4-inch-thick on the bias. Note, if stalks are wider than a 1/2-inch diameter, cut them in half lengthwise first and then into 1/4-inch-thick diagonal pieces.

　　1/4 cup plus 2 tablespoons fresh green peas

　　1/4 cup mayonnaise

　　1/8 teaspoon sea salt

　　1/4 teaspoon ground black pepper

　　24 medium basil leaves plus 12 smaller leaves for garnish

　　

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.

　　

Tips

Step 7

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

　　

Step 8

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

　　

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

　　Easy Gourmet