Blanch the asparagus for 30 seconds and immediately put into an ice bath to stop the cooking. Cut the asparagus into 2 inch pieces and set aside.
Mix the first 9 ingredients together in a bowl. Taste for seasoning.
Spread a heaping spoonful of the egg mixture onto the toast crackers. Top with two pieces of asparagus.
Serve immediately or cover with a damp paper towel and wrap with plastic wrap for up to 2 hours.