6-8 spears of asparagus per person
Extra-virgin olive oil
Freshly ground black pepper
2 slices Burren Cold Smoked Organic Salmon, cut into strips
Lemons, half cut into wedges, half into thin slices, then stripes, and cubes
- In a bowl, toss the trimmed and washed asparagus with a glug of olive oil, a good pinch of sea salt and black pepper.
- Lay the asparagus on a baking sheet and roast in a preheated oven (200°C/400°F/Gas 6) for 10 minutes.
- Boil the potatoes.
- Heat a saucepan until very hot, melt the butter in and toss the lemon cubes and stripes in for a short while.
- Transfer the asparagus to a warmed serving dish and arrange the Burren Cold Smoked Organic Salmon over the spears. Serve with lemon wedges.