Ingredients:

1 1/2 pounds asparagus
1/4 cup grapeseed oil
3 cloves garlic, chopped
1 shallot, chopped
1/4 cup pine nuts
1/2 cup grated Asiago Cheese
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon lime juice
4 ounces smoked salmon, cut into small pieces
1/4 cup snipped chives
1/4 cup capers, drained
24 whole Vinta Crackers

Preparation:

To make Jade Pesto, break the ends off the asparagus and peel stems. Cut into two-inch pieces. Heat oil over moderate heat. Add asparagus, garlic, and shallots to oil. Reduce heat, cover pan, and cook for three minutes. Remove cover, add pine nuts, and cook until nuts are toasted, stirring occasionally. Place mixture in food processor, add cheese, salt and pepper, and lime juice. Pulse to combine. Spread Vinta Crackers with Jade Pesto. Top with salmon, chives, and capers.

Helpful hints:

Scoop Jade Pesto in shallow glass bowl. Arrange crackers around bowl. Serve with spreader.