Asparagus & Smoked Salmon

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Asparagus & Smoked Salmon

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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

Instructions

  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.
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