Roasted Asparagus & Smoked Salmon Bundles
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Yield
6 servingsPrep
15 minCook
10 minReady
26 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
asparagus
ends trimmed, well washed, about 20 |
*
|
| 1 ½ | tablespoons |
olive oil
|
|
| 1 | tablespoon |
rosemary leaves
freshly chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | ounces |
smoked salmon
up to 6 ounces, l slice per asparagus |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
asparagus
ends trimmed, well washed, about 20 |
*
|
| 23 | ml |
olive oil
|
|
| 15 | ml |
rosemary leaves
freshly chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 115.6 | ml/g |
smoked salmon
up to 6 ounces, l slice per asparagus |
|
Directions
Preheat the oven to 400℉ (200℃).
Lay the asparagus on a foil-lined baking sheet.
Drizzle with olive oil.
Sprinkle with rosemary, salt, and pepper to taste.
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.
