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- 8 oz. pencil-thin asparagus, trimmed
- 4 slices whole wheat sourdough bread, toasted
- 4 oz. cream cheese, softened (generous ½ cup)
- 1/4 c. chopped chives or scallions
- 4 oz. sliced smoked salmon (4 to 5 slices)
- 1 small lemon (Meyer, if available), very thinly sliced, seeds removed
- 2 hard- or soft-boiled eggs, peeled
- Cook asparagus in a large skillet of boiling water until crisp-tender, about 1 min. Transfer to a paper towel-lined baking sheet to cool. (Asparagus can be prepared up to 3 days ahead. Cover and refrigerate.)
- Spread toasts with cream cheese and sprinkle with chives or scallions. Top with salmon and lemon. Arrange toasts in tins for transport and top with asparagus. Nestle eggs alongside. (Toasts can be assembled and refrigerated or kept at cool room temperature for up to 2 hours.) At mealtime, slice eggs and put on top.
293 cal, 16 g fat (7 g saturated), 16 g protein, 20 g carb, 5 g sugar, 3 g fiber, 652 mg sodium, 137 mg cholesterol per serving
This story originally appeared in the May 2016 issue of Dr. Oz The Good Life.
Adapted from The Portable Feast: Creative Meals for Work and Play. Copyright © 2016 by Jeanne Kelley. Published by Rizzoli New York. Images copyright © 2016 by Ann Cutting.