These dainty Omelet Canapés with Lemon-Dill Aïoli are toothsome savory.
Omelet Canapés with Lemon-Dill Aïoli
Yield: 9
Ingredients
- 6 to 9 thin asparagus spears
- 1 tablespoon salted butter
- 3 large eggs
- 2 tablespoons heavy whipping cream
- ⅛ teaspoon salt
- 2 teaspoons snipped fresh dill
- 1 recipe Lemon-Dill Aïoli (recipe follows)
- Thin round crackers
- Garnish: fresh dill sprigs
Instructions
- In a saucepan large enough to accommodate asparagus spears, bring 2 inches of water to a boil over high heat.
- Trim and discard tough ends from asparagus. Add asparagus spears to boiling water, and cook just until fork tender, 1 to 2 minutes. Plunge asparagus into ice water to stop the cooking process. Pat asparagus dry with paper towels.
- In a medium nonstick sauté pan, melt butter over medium heat.
- In a medium bowl, combine eggs, cream, and salt, whisking until frothy. Add to sauté pan, and sprinkle with snipped dill. Let eggs cook, lifting edges with a spatula to let egg run underneath cooked edges. When omelet is firm enough to lift, flip and cook on the other side just until set.
- Slide omelet onto a cutting board. Starting at end of omelet closest to you, place a row of asparagus spears. Make another row of asparagus next to the first one. Place a third row of asparagus on top of the first two. Roll up omelet away from you into a cylinder. Cut in ½-inch slices.
- Spread a small amount of Lemon-Dill Aïoli onto a cracker, and top with an omelet slice. Repeat with remaining omelet slices, crackers, and aïoli.
- Garnish each with a sprig of dill, if desired.
- Serve immediately.
Lemon-Dill Aïoli
Ingredients
- ¼ cup mayonnaise
- 1½ teaspoons snipped fresh dill
- ¼ teaspoon fresh lemon zest
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon salt
- 1 dash ground black pepper
Instructions
- In a small bowl, combine mayonnaise, dill, lemon zest, lemon juice, salt, and pepper, stirring to blend.
- Cover, and refrigerate until needed, up to a day in advance.
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