Asparagus and Smoked Salmon Love Affair

Filed in archive Recipes on April 9, 2009

Spring is here and... it's asparagus season!

Tired of the classic Hollandaise sauce? Try these salmon-wrapped asparagus— perfect as appetizers!

Asparagus and smoked salmon love affair (serves 4)

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

Directions:

1. Preheat the oven to 400 degrees F.
2. Place the asparagus on a foil-lined baking sheet.
3. Drizzle with olive oil, and sprinkle with rosemary, salt, and pepper.
4. Roast the asparagus until cooked (the asparagus will start to brown around the edges, which takes about 10 minutes).
5. Take the asparagus out of the oven and transfer to another baking sheet to cool.
6. Once cooled, wrap each spear in a slice of smoked salmon.
7. Arrange on a serving platter and serve at room temperature.

Pair with Alsace Riesling or Crémant d'Alsace for a festive aperitif.