Asparagus Spears With Smoked Salmon
|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|
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.