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Asparagus and Smoked Salmon Bundle

Richard Bewley
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Starter
Cuisine European
Servings 4

Ingredients
  

  • Large bunch of asparagus spears don’t be seduced by girth- the thinner stems tend to be less ‘woody’, more tender, and take far less time to cook. You’ll need 2-3 spears per bundle depending on size.
  • A packet of smoked Salmon 150 – 200g – you’ll need a good slice per bundle
  • 1 x romaine or cos lettuce cut into thick shreds
  • 1/2 head of chicory finely sliced
  • 3 x 4 fennel stems thinly sliced
  • small red onion finely diced
  • 5-6 sprigs of fresh dill chopped
  • 2 x tbsp olive oil
  • 1/2 tbsp cider vinegar
  • salt + black pepper
  • 1 x lemon half of it juiced

Instructions
 

  • Trim the asparagus spears so that the discoloured and hard ends have removed (often about 15-20mm needs to be cut).
  • Depending on the thickness of the spears (for this, I really think that the thinner ones are best), blanch the spears in boiling water for ~ 2 mins.
  • Drain, and plunge in cold water. You can add ice to the water, as this helped to retain the vibrant green colour. Drain, and dry with kitchen towel.
  • Line a baking tray/ grill pan with tin foil and lightly oil.
  • Arrange the asparagus into bundles of 3-4 spears, and very carefully separate a slice of smoked salmon (it has an annoying tenancy to rip so consider a slow and steady vs. fast and furious approach), then wrap it around the base of the spears. Sometimes smoked salmon has plastic separator sheets, making this much easier. Line the asparagus and salmon bundles on the foil. Using an oil mister, spray a small amount of olive oil over the asparagus spears. Drizzle a little lemon juice over the smoked salmon, and season with black pepper and sea salt.
  • Heat up the grill to a medium heat, and grill on 1 x side until the smoked salmon is cooked and the asparagus spears start to brown slightly. Turn over carefully with tongs, and cook the reverse side.
  • In a small bowl or ramekin, combine the red onion, dill, vinegar and 2 tbsp olive oil, season, and mix well.
  • Plate-up! Arrange the lettuce, chicory, and fennel, then carefully place the asparagus bundle next to it. Delicately spoon the dressing over the salad, and season with a couple of grinds of salt and pepper. Serve with a wedge of lemon, and, (optional) some warm crusty bread.