Smoked Salmon Wrapped White Asparagus

Name: Smoked Salmon Wrapped White Asparagus
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 1 bunch white asparagus; 2 quarts vegetable oil; 1 cup cream cheese, room temperature; 1/2 pound smoked salmon, chopped; 1 teaspoon kosher salt and freshly ground black pepper blend; 1 lemon, zested; 1 cup panko bread crumbs; 1 teaspoon minced thyme leaves; 1 teaspoon minced parsley leaves; 2 tablespoons truffle oil; Chopped herbs of choice, for garnish

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Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 to 6 servings

Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 to 6 servings

Ingredients

1 bunch white asparagus

2 quarts vegetable oil

1 cup cream cheese, room temperature

1/2 pound smoked salmon, chopped

1 teaspoon kosher salt and freshly ground black pepper blend

1 lemon, zested

1 cup panko bread crumbs

1 teaspoon minced thyme leaves

1 teaspoon minced parsley leaves

2 tablespoons truffle oil

Chopped herbs of choice, for garnish

Directions

Bring a large pot of water to a boil over medium heat. Prepare the asparagus by breaking off any tough bottom sections, rinse well and add to the boiling water for 2 minutes. Remove the asparagus and submerge in an ice bath, to stop the cooking process.
Preheat the vegetable oil in large deep pot to 350 degrees F.
In a standing mixer with paddle attachment, add the cream cheese and blend until smooth, 2 to 3 minutes. Turn the mixer off and add the salmon, salt and pepper blend and the lemon zest and mix for additional 2 minutes. Remove the mixture from the mixer to a small bowl. Apply the softened salmon cream cheese to the exterior portion of the asparagus, leaving the top 1-inch exposed. In a small bowl, blend the panko, thyme, and parsley. Roll the cheesed asparagus into the bread crumbs until well coated. Carefully add the asparagus, in batches, to the oil and fry until golden brown about 2 to 3 minutes. Once cooked, remove asparagus from oil and allow to drain on a paper towel-lined plate. Arrange the asparagus on a serving dish, drizzle with the truffle oil and garnish with herbs of choice.

My Private Notes

Show: Dinner: Impossible

Episode: Destroyer Disaster

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