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Crème Fraîche and asparagus ribbon crostinis with cowboy butter

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings 12 crostinis

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!