Fish
Roasted asparagus with smoked salmon and lemon dressing
This fresh starter sings of spring. Roasting intensifies the taste of asparagus and a little lemon cuts through the oiliness of smoked salmon. You could add a poached egg for a luxuriant breakfast, or a handful of young, briefly blanched broad beans. It would also be delicious chopped up and mixed with a little crème fraîche for a luxurious pasta sauce.
Ingredients
- 24-30 asparagus spears, depending on size, trimmed
- olive oil
- juice of ½-1 lemon, to taste
- small handful fresh chives, chopped
- 6 smoked salmon slices
- salt and pepper
Method
-
Step 1
Preheat oven to 180°C/Gas 4. Place the asparagus spears on a baking tray and toss with just enough olive oil to coat. Season. Roast for about 10-12 minutes until they are just lightly browned and tender. If the spears are small they will take less time to cook, so keep an eye on them.
-
Step 2
For the lemon and chive dressing, mix the juice of ½ a lemon in a bowl with 4 tablespoons of olive oil and chives and season with salt and freshly ground black pepper.
-
Step 3
Taste, adding a little more lemon juice if needed. To serve, divide the asparagus spears between six plates. Serve drizzled with the dressing, with a slice of smoked salmon.
