Bundles of Asparagus and Smoked Salmon

Asparagus, smoked salmon, spinach & rocket salad - shallow depth of field

Very easy and fast seasonal recipe (ca. 30 min) which will be great for buffets, brunches and picnics as it can be prepared in advance and is served cold.


1 bunch / about 20 spears (green) asparagus
2 tblsp extra virgin olive oil
1 tblsp chopped fresh rosemary leaves
freshly ground black pepper
500g / 1.1 lb thinly sliced Burren smoked Irish Organic salmon (1 slice per asparagus spear)


1. Preheat the oven to 400°F/200°C. Cut off the ends of the asparagus spears, and spread out the spears on a baking sheet lined with tinfoil. Drizzle the spears with olive oil and sprinkle with rosemary, salt and pepper. Roast until cooked and starting to brown around the edges, which will take about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.

2. When the asparagus have cooled, wrap each one in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

Bon appetit!

Download recipe here