Crostini with chopped egg and asparagus from Fantastico!: Little Italian Plates and Antipasti from Rick Tramonto's Kitchen by Rick Tramonto and Mary Goodbody

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on June 12, 2013

    p. 138 - What a discovery! We love to serve fried or poached eggs atop roasted asparagus but it never occurred to me to add asparagus to egg salad, which is essentially what you do in this recipe. Though a recipe for tarragon mayo is provided I opted to use regular evoo mayo to which I added approx 1 tbsp of chopped fresh tarragon. We served this atop grilled Crostini and simply could not get enough of this delicious antipasti. It paired well with our Hitching Post Pinot Noir. Fantastic! Photos here: http://chowhound.chow.com/topics/905291#8131043

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