INGREDIENTS:
- 700 g
of Asparagus
- 3 tblsp
of olive oil
- juice
of 1 lemon
- grated
rind of ½ lemon
- salt
and freshly ground black pepper
- 125 g
smoked salmon
- 30g roasted
flaked almonds
- 1 tblsp
chopped dill or parsley
- sprigs
of dill or parsley to garnish
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METHOD:
- Cook
the Asparagus
- Drain
well, reserving 1 tblsp of asparagus water.
- Refresh
asparagus under cold running water and drain. Leave to cool.
- Whisk
together the oil, lemon juice ,grated lemon rind , the reserved
asparagus water , salt and pepper to taste.
- Cut
the smoked salmon into long thin strips.
- Add
to the oil mixture , together with the toasted almonds and
dill.
- Arrange
the asparagus on a serving platter and spoon the smoked salmon
dressing over the top.
- Garnish
with sprigs of dill or parsley
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