Time: 30 min.
Complexity: easily
Servings: 6

This light appetizer is perfect as a side dish for dinner or as a pleasant addition to brunch, and it's quick and easy to prepare. Wrap each roasted asparagus spear with a thin slice of smoked salmon and arrange it beautifully on a platter. A stunning combination of flavors awaits you, one you've probably never experienced before.

Ingredients:

• 1 bunch asparagus, tough ends trimmed (about 20 spears)
• 2 tbsp. l. olive oil
• 1 tbsp chopped fresh rosemary leaves
• A pinch of coarse salt
• A pinch of freshly ground black pepper
• 110–170 g thin slices of smoked salmon (1 slice per asparagus spear)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

asparagus, smoked salmon, rosemary

We recommend

Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Place the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Season with rosemary, salt, and black pepper. Bake until tender and crispy around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
Step 3
• Once the asparagus has cooled, wrap each spear with a slice of smoked salmon. Place on a serving platter and serve at room temperature.

Votes: 2