Asparagus, Pea and Feta Canapés | RICARDO
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Ingredients
- 2 oz (55 g) feta cheese
- 1/4 cup (60 ml) sour cream
- 1 tbsp (15 ml) olive oil
- 10 large asparagus, sliced into ribbons with a vegetable peeler
- 1/4 cup (40 g) frozen peas, thawed
- 1 lemon, zest finely grated
- 2 tsp (10 ml) lemon juice
- 1 tsp (5 ml) honey
- 24 wild blueberry and almond crackers
- 24 small basil leaves
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