Smorgasbord Recipes: Asparagus Crispbread
Ingredients
- 2 tablespoons oil
- 1 tablespoon wine vinegar
- Pinch ground ginger
- 6-10 cooked asparagus shoots
- 1 slice crispbread
- 1/4 oz (7 g) soft butter
- 1/2- slice orange
- 1/2 hard-boiled egg
- 1 tablespoon double cream
- 1 tablespoon Cointreau
- Grated rind of 1/4 orange
Instructions
- Beat the oil with the vinegar and ground ginger, and marinate the asparagus in the mixture for 30 minutes, then drain.
- Spread the crispbread with the butter and top with the asparagus and orange slice.
- Chop the egg, beat with the cream, Cointreau and orange rind and spoon onto the asparagus.