Crème Fraîche Asparagus Crostinis with Cowboy Butter

This quick and easy crostini uses the viral cowboy butter for flavor in each bite!

Crème fraîche asparagus crostinis with cowboy butter are a vibrant, spring-forward appetizer that feels fresh yet indulgent. Each toasted slice of bread is topped with a swipe of tangy crème fraîche, tender asparagus spears, and a drizzle of cowboy butter—a rich, melted butter sauce infused with garlic, Dijon, lemon, herbs, and a bit of heat. Traditionally served with steak, cowboy butter brings bold flavor to this vegetarian take without needing any meat.

This version celebrates the punchy flavor of the sauce while keeping things light and seasonal. The combination of creamy, crisp, zesty, and buttery makes these crostinis a perfect bite for spring gatherings, brunches, or a simple snack with a glass of wine. It’s a creative way to use asparagus at its peak—and show off how versatile cowboy butter can be.

If you love these crostinis, check out my other ideas here!

• Appetizers

Crème Fraîche Asparagus Crostinis with Cowboy Butter

prep 20 minutes mins

cook 10 minutes mins

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Ingredients

Serves 12 crostinis

1x2x3x

For the butter:

• ▢ 1 stick of Vermont Creamery salted butter
• ▢ Juice and zest of half a lemon
• ▢ 1 shallot minced 
• ▢ 3 cloves of garlic, minced
• ▢ 1 heaping tbsp of dijon mustard
• ▢ Dash of paprika
• ▢ Dash of cayenne pepper
• ▢ 1 tbsp fresh horseradish 
• ▢ 2 tbsp tarragon, finely chopped
• ▢ 2 tbsp chives, chopped
• ▢ 2 tbsp flat leaf parsley

The rest: 

• ▢ About 12 pieces of asparagus
• ▢ About 12 tsp of Vermont Creamery crème fraîche (1 per crostini)
• ▢ More chopped chives for topping
• ▢ EVOO
• ▢ 1 baguette 
• ▢ Sea salt and pepper

Instructions 

• On low heat, melt butter. Once butter is melted and cooled slightly, add to a bowl with lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk until combined and smooth.
• Stir in parsley, chives and tarragon and season with salt and pepper.
• Meanwhile slice baguette and coat both sides in olive oil. Cook on medium heat for about 2-3 min per side or until bread is golden brown. 
• Wash and slice the tough ends off the asparagus. Using a vegetable peeler and working away from you, slice asparagus into thin ribbons and set aside.
• Now we assemble! Add crème fraîche to each crostini and spread until smooth. Top with a drizzle of cowboy butter. Add a few asparagus ribbons in whatever fun shape you like on top. I did a little swirl pattern, but you can really do whatever you like. Season with salt and pepper and top with a few more chopped chives for garnish. Enjoy!

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