How To Make Asparagus With Smoked Salmon

How To Make Asparagus With Smoked Salmon

Asparagus with Smoked Salmon Recipe. Barbequed asparagus and smoked salmon with a delicious brown lemon butter sauce is a simple dish that makes a wonderful starter. Try our Asparagus with Smoked Salmon recipe.

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Step 1:

You will need

• 1 bunch of asparagus
• 100 g smoked salmon
• 45 g butter
• 1 lemon
• 1 tbsp sour cream , or crème fraiche
• 1 tbsp chives, finely chopped
• 2 tbsp olive oil
• Salt and pepper
• 1 cutting board
• 1 knife
• 1 peeler
• 1 pair of tongs
• 1 saucepan
• 2 spoons
• 1 tray
• 1 barbeque
• 1 bottle of water to douse any flames

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Step 2:

Prepare the barbecue

If you have a charcoal barbeque, light it 30-45 minutes before you plan to cook. It is ready to cook on when there are no more flames and the charcoal has turned white.

If you are using a gas BBQ, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.

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Step 3:

Peel the asparagus

Take half of the asparagus and cut off the bottom third. Discard this third as it is inedible and place the good part of the asparagus on the tray. Repeat with the other half of the bunch.

If you have large asparagus stalks they need to be peeled using a vegetable peeler. Peel gently from halfway down the stalk to the end of the asparagus, being careful not to take off too much flesh.

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Step 4:

Dice half the lemon

Take the lemon and cut half of it into slices. Cut the slices into strips, then turn it around and dice into small cubes.

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Step 5:

Make the sauce

Put the saucepan on a high heat, and when very hot, add the butter. Stir well until all the butter has melted and browned, then add the diced lemon and turn off the heat.

Season with salt and pepper, then mix well and remove from the hob.

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Step 6:

Season the asparagus

Spoon the olive oil generously over the asparagus stalks. Season with salt, then pepper and mix together. They are now ready for barbecuing.

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Step 7:

Barbecue the asparagus

Using tongs place the asparagus onto the barbecue. Sprinkle on some water to douse the flames if you need to. Grill them for 6-8 minutes in total, turning them every few minutes to grill them evenly all round. Then remove them from the barbeque.

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Step 8:

Finish the sauce

Add the chives into the pan of sauce and stir.

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Step 9:

Serve

Place a few stalks of asparagus parallel to each other in the centre of a serving plate. Put a few slices of salmon on top. Then add another row of asparagus crossways, making a raft effect. Top with another few slices of salmon.

Add a final row of asparagus, then spoon over the sauce. Finish with a dollop of sour cream on top.

This dish makes a wonderful starter.