Smoked Salmon with Asparagus
The best quality smoked salmon is best simply served with just a slice of lemon and bread and butter, to truly taste its flavours. Here I simply accompany this with just a few sprigs of baby asparagus to make a simply flavoured spring lunch or starter.
Portions: 4-6 Portions (dependent on size of serving)
Preparation: 5 minutes
Cooking: 5 minutes
Ingredients
Asparagus
- 1 bunch of baby asparagus, ends trimmed
- 1 tbsp melted butter or olive oil
- juice of quarter of a lemon
Smoked Salmon
- 400g smoked salmon slices
To Serve
- 6 slices of brown bread, buttered and sliced in half or quartered
- 1 lemon sliced into 4-6 wedges
Method
- Asparagus: Bring some water to boil in a saucepan and cook the asparagus in it for 1 minute. Drain the asparagus and refresh it in ice cold water. Place the asparagus in a bowl and toss it with the melted butter or olive oil and the lemon juice. Set it aside until ready to serve.
- To Serve: Distribute the smoked salmon among 4-6 plates laying it out in one single layer around the plate leaving a little space in one corner for the asparagus. Place a handful of asparagus spears besides the smoked salmon. Place the slices of bread and lemon wedges on the side of each plate and serve.