Crab Crostini with Shaved Asparagus & Spring Onions
- 1 baguette
- Olive oil
- 100 g asparagus tips
- 100 g pack Castle MacLellan Luxury Orkney Crab Terrine
- 1/2 bunch spring onions, sliced
- Grated zest of 1 lime
Slice the baguette into 1.5cm rounds. Place on a baking tray and drizzle over a little olive oil, turning the slices to coat on both sides.
Bake in preheated oven at 200 deg C, fan 180 deg C, Gas 6 for about 10 minutes, turning halfway through cooking, until golden and crispy. Allow to cool on a cooling rack until completely cold before topping.
Meanwhile, prepare the asparagus. Using a potato peeler shave thin slices along the length of each asparagus spear and blanch in boiling water for just 1-2 minutes. Drain and place in ice cold water until required.
Generously spread each crostini with Luxury Crab Terrine.
Drain the blanched and cooled asparagus and pile on top of the Crab Terrine with the spring onions and finish with a sprinkling of grated lime zest.
Tip: Crostini are great for using up day old baguettes and can be kept in an airtight tin for several days.