Asparagus and Smoked Salmon Bundles

TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 to 6 side servings
LEVEL: Easy

ingredients

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

Preheat the oven to 400 degrees F.

Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.

Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

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  • on March 25, 2012

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    This recipe was very simple and very inexpensive. We made it with lox salmon and sprinkled some extra rosemary on top after we wrapped them up. The recipe says to wrap one piece of asparagus per salmon slice, but follow the picture - do 5-6 asparagus spears per salmon slice. We made them for a red wine tasting party and they were a huge hit. Simple, light flavors. A wonderful summer dish to nibble while sitting on the patio with friends, though I would recommend them with white wines instead of reds.

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