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Chargrilled asparagus and smoked salmon crostini
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Elevate your appetizers with smoked salmon and asparagus on artisanal Italian bread.
Ingredients:
  • 2 asparagus bunches, trimmed
  • Olive oil cooking spray
  • 4 long slices Italian-style crusty bread (about 18cm long)
  • 1 garlic clove, halved
  • 200g smoked salmon
  • 200g reduced-fat natural yoghurt
  • 20.00 ml finely chopped fresh mint
  • 21.00 gm fresh lemon juice
  • Salt & freshly ground pepper
Instructions:
  • Prepare the dressing by combining all the dressing ingredients with 2 teaspoons of water until smooth and fully incorporated. Set aside.
  • Coat the asparagus and bread with a light mist of olive oil on both sides.
  • Preheat a sizzling chargrill pan until hot. Grill the bread for 30 seconds per side until golden. Gently rub the toasted bread with garlic.
  • Grill the asparagus until vibrant green and slightly tender, for about 1-2 minutes.
  • Platter the toast, layer with smoked salmon and asparagus, then generously drizzle the dressing over the top.

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