1 Video | Photo: Asparagus and Smoked Salmon Bundles Recipe
Ingredients
- 1 bunch asparagus, ends trimmed (about 20 spears)
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary leaves
- Pinch kosher salt
- Pinch freshly ground black pepper
- 4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)
Directions
Preheat the oven to 400 degrees F.
Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. 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.
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By erinjane27
zelienople, PA
on May 16, 2012
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I can only give this recipe two stars because it was pretty boring, and I do not really love smoked salmon wrapped around the asparagus. It is oily and difficult to eat, and though Giada used her fingers to eat it, at a party this as finger food would be fairly inconvenient. Smoked salmon does not wrap very well, and this is kind of unattractive. The salmon and asparagus do not add to each other in any way in this combination. I would have rather made a nice frittata with asparagus, smoked salmon, and cream cheese. Regardless of the minimal effort required to make these, I have no desire to make these again. I did add some squeezed lemon over the asparagus. Still boring and unappetizing in comparison with what could be done (also easily with asparagus and smoked salmon. I don't know what kind of kid is going to be convinced to eat asparagus because it is wrapped in smoked salmon. That is a pretty intense flavor for a kid . Now that prosciutto idea sounds great!
By tricu
Panama City
on February 23, 2012
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squeeze just a little bit of lemon juice over while the asparagus is still hot... soooooooo yummy! :
By krissycook
on June 25, 2011
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This looks promising for the large package of smoked salmon in my pantry. And for abcsallie--I learned in my Italian language classes that there are big regional differences in Italian language. Ms. De Laurentiis may sound phony to you, but what regional language is she using? Among the legitimate contenders: Sicilian; Florentine; Milanese; Roman; and the creole of the American-Italian emigrant community, which has adapted over time to U.S. regional cuisines. None are wrong, but each has partisan supporters. If you know the regional origins of your family, you can trace many of their preferred pronunciations regionally. The same goes for foods--sauce is not always the same for the goose as for the neighboring gander!
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