Cooking, Main Dishes

Asparagus and Smoked Salmon Bundles


1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
pinch kosher salt
pinch freshly ground pepper
4 to 6 ounces thinly slived smoked salmon (1 slice per spear)


Preheat oven to 400ºF
Lay the asparagus on a foil- lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edge, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
Once asparagus has cooled, wrap each spear in a slice of smoked salmon.
Arrange on a serving platter and serve at room temperature.

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