Monday, March 22, 2010

Asparagus and Smoked Salmon Bundles

Courtesy Giada De Laurentiis

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)

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.



2 comments:

  1. This one looks tasty. Did you make it last night. I need to know if it is really fishy. Jeron won't do really fishy

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  2. I haven't made it yet, Jeff doesn't like salmon. I am going to TRY to make it soon, but I am not sure I will be sucessful.

    I posted it because asparagus is in season now.

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