Best 5 Asparagus Green Pea And Egg Salad Crostini Recipes

Indulge in a symphony of flavors with our delectable Asparagus, Green Pea, and Egg Salad Crostini. This culinary masterpiece combines the vibrant crunch of asparagus, the sweet tenderness of green peas, and the creamy richness of egg salad, all nestled atop crispy crostini.

As you bite into these delightful crostini, the symphony of flavors will dance on your palate. The asparagus, sautéed to perfection, offers a subtle bitterness that is perfectly balanced by the sweetness of the green peas. The egg salad, made with hard-boiled eggs, mayonnaise, and a hint of mustard, adds a creamy richness that ties all the flavors together.

Each crostini is a perfect balance of textures, with the crispy bread providing a sturdy base for the tender asparagus, peas, and egg salad. The result is a delightful appetizer or light lunch that is sure to impress your guests.

In addition to the Asparagus, Green Pea, and Egg Salad Crostini, this article also features two other equally enticing recipes:

- Green Pea and Bacon Salad: This refreshing salad combines the sweetness of green peas with the smoky flavor of bacon, creating a delightful side dish or light lunch option.

- Classic Egg Salad: For those who love traditional egg salad, this recipe provides a step-by-step guide to creating the perfect creamy and flavorful egg salad.

Whether you're looking for a quick and easy appetizer, a light and refreshing salad, or a classic egg salad recipe, this article has something for everyone. Get ready to tantalize your taste buds and embark on a culinary journey with these delicious recipes.

Check out the recipes below so you can choose the best recipe for yourself!

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

PEA AND ASPARAGUS SALAD

Pea and Asparagus Salad image

Instead of making ribbons, thinly slice your asparagus on a strong bias -- this gives the raw vegetable a crisp-tender bite, and it isn't as stringy.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1/2 bunch (8 ounces) asparagus
1 1/2 cups shelled English peas, blanched
1/4 cup fresh mint leaves (torn, if large), plus more for serving
1/4 cup chopped toasted almonds, plus more for serving
2 tablespoons extra-virgin olive oil
2 tablespoons rice-wine vinegar
Kosher salt and freshly ground pepper

Steps:

Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS

Lemony Asparagus Salad With Shaved Cheese and Nuts image

Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they're quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing, and enriched with plenty of grated Manchego or other cheese. Chopped pistachios add another shade of green to the plate along with their sweet crunch, but use any nuts you like, or skip them entirely. This tangy, bright salad doesn't need them.

Provided by Melissa Clark

Categories vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 cup pistachios or other nuts
1 pound asparagus, woody ends trimmed
1/2 cup plus 3 tablespoons soft herbs, such as dill, parsley and tarragon, or a combination
3 tablespoons minced shallots, red onion or scallion
1 1/2 tablespoons fresh lemon juice (or cider vinegar)
Large pinch of kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for serving
3/4 cup coarsely grated cheese (1 1/2 ounces), preferably a young sheep's milk, such as pecorino or Manchego, but any firm cheese works, plus more for serving

Steps:

Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

ASPARAGUS SALAD WITH HARD-BOILED EGGS

Asparagus Salad With Hard-Boiled Eggs image

A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 15m

Yield Serves four

Number Of Ingredients 8

Ingredients

1 pound asparagus
2 hard-boiled eggs
2 tablespoons champagne vinegar or sherry vinegar, or 1 tablespoon each fresh lemon juice and vinegar
1/4 cup extra virgin olive oil
2 teaspoons capers, rinsed and chopped
2 tablespoons chopped fresh parsley or a mixture of parsley, chives and tarragon
Salt
freshly ground pepper to taste

Steps:

Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces.
Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 2 grams

CROSTINI WITH ROASTED GARLIC PEA PURéE AND ROASTED ASPARAGUS ANDERSEN

Crostini with Roasted Garlic Pea Purée and Roasted Asparagus Andersen image

Provided by Ric Andersen

Categories Food Processor Garlic Appetizer Bake Roast Vegetarian Asparagus Pea Spring Vegan Gourmet

Yield Makes about 30 crostini

Number Of Ingredients 6

Ingredients

1 head garlic, unpeeled
2 tablespoons olive oil plus additional for brushing bread
1 baguette, cut diagonally into 1/2-inch-thick slices
a 10-ounce package frozen peas, cooked and drained
1 bunch thin asparagus (about 3/4 pound), trimmed and cut into 1 1/2-inch pieces
2 tablespoons sesame seeds

Steps:

Preheat oven to 400°F.
Cut 1/2-inch off top of garlic head and put head on sheet of foil. Drizzle 1 tablespoon oil over garlic and wrap tightly in foil. Roast garlic in middle of oven until very soft, 40 to 50 minutes, and cool.
While garlic is cooling, arrange baguette slices in one layer on a large baking sheet and brush lightly on each side with additional oil. Bake slices in middle of oven until crisp and pale golden, 5 to 10 minutes, and transfer to rack.
Squeeze roasted garlic from head into a food processor and add peas and salt and pepper to taste. Blend pea mixture until coarsely puréed. On baking sheet toss asparagus pieces with remaining tablespoon oil and sesame seeds and arrange in one layer. Roast asparagus in middle of oven, stirring occasionally, until tender and golden, about 10 minutes.
Spread toasts with pea purée and divide asparagus among them.

Tips:

For the best flavor, use fresh asparagus and green peas. If fresh asparagus is unavailable, you can use frozen asparagus that has been thawed and drained.
If you don't have any hard-boiled eggs, you can make them by placing eggs in a single layer in a saucepan and covering them with cold water. Bring the water to a boil over high heat, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Drain the eggs and immediately place them in a bowl of cold water to stop the cooking process.
To make the crostini, you can use any type of bread you like. However, a sturdy bread, such as a baguette or ciabatta, will hold up better to the toppings.
If you don't have any mayonnaise, you can make your own by whisking together 1 egg yolk, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in a bowl. Slowly drizzle in 1 cup of olive oil, whisking constantly until the mayonnaise is thick and creamy.
To assemble the crostini, simply spread some mayonnaise on each crostini and top with the asparagus, green peas, hard-boiled eggs, and chives. You can also add a sprinkle of salt and pepper to taste.

Conclusion:

Asparagus, green pea, and egg salad crostini are a delicious and easy-to-make appetizer or lunch. They're perfect for any occasion, and they're sure to be a hit with your friends and family. So next time you're looking for a quick and easy recipe, give these crostini a try.