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Asparagus Spears With Smoked Salmon

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Ingredients
  Asparagus spears 32
  Honey mustard 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Regular mayonnaise/Regular / nonfat mayonnaise 1 1⁄2 Teaspoon
  Honey 1 1⁄2 Teaspoon
  Smoked salmon 1⁄3 Pound, thinly sliced
  Freshly ground rainbow peppercorns/Seasoned pepper blend / black pepper To Taste
Directions

To Cook Asparagus: Cut off bottom of asparagus, leaving spears about 4 inches long.
Separate into bundles of 6 to 8 spears each, with tips pointing in the same direction.
Tie with string.
In a large skillet, bring about 1 inch of water to a boil.
Add asparagus and cook, uncovered until just tender, about 4 minutes.
Remove bundles, cut string, and run under cold water to stop the cooking.
Blot well with paper towels.
(Asparagus may be refrigerated wrapped in a double thickness of paper towels overnight.) To Make Honey Mustard: In a small bowl, stir together mustard, mayonnaise, and honey.
To Assemble: Up to 6 hours before serving, using a very sharp knife, cut slices of salmon in half lengthwise.
Spread each with a thin coating of honey mustard.
Blot asparagus with paper towels and wrap salmon around middle of 2 spears, spiraling it towards the thick ends.
Sprinkle generously with pepper.
Refrigerate covered until serving.
Arrange on a platter and garnish with smoked salmon roses, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Vegetable
Interest: 
Everyday

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