This quick and easy crostini uses the viral cowboy butter for flavor in each bite!
Ringing in the (almost) first day of Spring with these delicious Crème Fraîche and asparagus ribbon crostinis with cowboy butter. These crostinis are just perfect for bringing along to any spring fling party – talk about a refreshing appetizer that screams spring! ICYMI, this butter went viral for being the best dip for a steak, but it turns out it’s also so good when paired with spring veggies. (BTW – If you have leftover cowboy butter, don’t be afraid to test it out on steak!) I used Vermont Creamery Crème Fraîche & Cultured Butter for my version. You can taste Vermont Creamery’s premium ingredients in each bite so it takes this dish to new heights. Whipping up cowboy butter is so easy – just melt your butter, mix in a bunch of herbs and spices, and voila! Spread that yumminess on some crispy crostini toast and get ready to layer on those shaved asparagus ribbons. Pro tip: a veggie peeler works like a charm for getting those ribbons just right. Once you have your ribbons, you’re in business to plate these yummy springy crostinis! Happy Spring, everyone! If you love these crostinis, check out my other ideas here!
Here’s how to make it:
Crème Fraîche and asparagus ribbon crostinis with cowboy butter
Ingredients
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!
