ASPARAGUS, GREEN PEA, AND EGG SALAD CROSTINI

Asparagus, Green Pea, and Egg Salad Crostini image

Categories Salad Egg Bake Asparagus Pea Boil

Yield 12 crostini

Number Of Ingredients 8

Ingredients

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

Steps:

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.
Spread asparagus pieces on parchment-lined small baking sheet. Bake for 30 minutes. Remove from oven and cool.
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.
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.
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.
These crostini are best made just before serving, but can be made up to 2 hours in advance and kept refrigerated before serving.
Tips
Substitute frozen peas for fresh. Follow the recipe to blanch them.
Try other garnishes on top of the egg salad: dried basil, paprika, red chili flakes, grated Parmesan cheese.
Nutrition Information
Serving size: 1 serving
Calories: 123
Fat: 6g (41.8% calories from fat)
Cholesterol: 45mg
Sodium: 213mg
Total Carbohydrate: 14g
Dietary Fiber: 1g
Protein: 4g