The outcome of this dish looked quite pretty but I felt
it was a bit fiddly. Maybe more for a
special appetiser.
Ingredients:
Asparagus
Smoked Salmon slices
Lemon peel
Pepper
Olive oil
Hollandaise sauce (store bought)
Method:
Trim the asparagus – by this I mean snap a bit of the
end of each spear and then peel another inch or so on the end.
Lightly steam the asparagus together with some finely
chopped lemon peel
Wrap a salmon slice around 2 or 3 spears of asparagus –
if I had more salmon available I would wrap the asparagus individually.
Fry each asparagus bundle in some good olive oil – I didn't
turn the bundles over because I noticed that the salmon on the bottom was
changing colour.
Heat your sauce.
Plate your bundles with some sauce – you will be able
to make it much more beautiful than I managed.
A grind of pepper and you are done.
I do like asparagus bu the boyfriend isn't particularly keen unfortunately.
ReplyDeleteVery pretty and perfect for spring!
ReplyDeleteThat looks like a nice presentation, I will try that lemon peel trick with the steaming next time.
ReplyDeleteIt looks so pretty on the plate. ;-)
ReplyDelete