Asparagus & Smoked Salmon
Easy
Serve as a light lunch or as a starter, this simple dish allows seasonal produce to shine. Courtesy of The Burren Smokehouse
PREP IN
5 MIN
COOK IN
10 MIN
SERVE
4
Asparagus & Smoked Salmon
Easy
PREP IN
5 MIN
COOK IN
10 MIN
SERVE
4
Introduction
Serve as a light lunch or as a starter, this simple dish allows seasonal produce to shine. Courtesy of The Burren Smokehouse
Ingredients
- 20 spears green asparagus
- 2 tbsp extra virgin olive oil
- 1 tbsp chopped fresh rosemary leaves
- salt and pepper
- 500g thinly sliced Burren Smoked Irish Organic Salmon (1 slice per asparagus spear)
- To serve: green salad
Method
- 1. Preheat the oven to 400°F/200°C/400°F/gas mark 6. Snap off the ends of the asparagus spears, and spread out the spears on a baking sheet lined with tinfoil.
- 2. Drizzle the spears with olive oil and sprinkle with rosemary, salt and pepper. Roast until cooked and starting to brown around the edges, which will take about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
- 3. When the asparagus have cooled, wrap each one in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.
