Roasted Asparagus & Smoked Salmon Bundles
Submitted by happyzhangbo
Asparagus spears roasted with olive oil and rosemary get wrapped in ribbons of smoked salmon for an elegant appetizer that’s ready in 25 minutes.
YIELD
6 servingsPREP
15 minCOOK
10 minREADY
26 minThis is the kind of appetizer that makes people think you spent way more time than you did.
Trim a bunch of asparagus, toss it with olive oil and fresh rosemary, then roast until the edges start to caramelize. Let it cool to room temperature, then wrap each spear in a thin slice of smoked salmon like you’re gift-wrapping tiny presents. The roasted asparagus is tender with crispy tips, the salmon is silky and smoky, and the rosemary ties it all together.
Arrange them on a platter and watch them disappear.
Cooking Tips
- Choose medium-thickness asparagus (thin ones get too floppy)
- Roast until just tender with browned edges for best texture
- Let asparagus cool completely before wrapping (warm asparagus wilts the salmon)
- Make ahead and refrigerate, then bring to room temp before serving
Ingredients
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.
Comments
