Asparagus & Smoked Salmon

Name: Asparagus & Smoked Salmon
Prep time: 5 min
Total time: 10 min
Yield: 4
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

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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

Instructions

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.
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.
When the asparagus have cooled, wrap each one in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.