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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

Directions

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.

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Nutrition Facts

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