Grilled Asparagus With Smoked Salmon, Tarragon Mayonnaise

By á-174942

Ingredients

• TARRAGON MAYONNAISE:
• 3/4 cup mayonnaise
• 1/4 cup minced fresh tarragon
• 1 teaspoon fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon salt
• SALMON AND ASPARAGUS:
• 1 1/2 pounds asparagus
• 1/2 pound smoked salmon thinly sliced
• 1 lemon cut into wedges

Details

Servings 4

Preparation

Step 1

To make the tarragon mayonnaise, place the mayonnaise in a bowl. Add the tarragon, lemon juice, olive oil and salt and stir to mix well. Cover and refrigerate until serving.

Break off any tough stem ends from the asparagus, then trim the ragged ends with a knife. Bring a fry pan three-fourths full of water to a boil over high heat. Add the asparagus and boil for 2 minutes. Drain, rinse with cold running water until cool and drain again.

Prepare a fire in a grill or preheat a grill pan over medium heat. Place the asparagus directly on the grill rack or in a grill basket on the rack, or place them in the grill pan. Cook, turning as needed, until lightly marked with grill lines and just tender, 2 to 3 minutes per side.

To serve, make a bed of the smoked salmon slices on 4 individual plates, dividing the salmon evenly. Arrange the grilled asparagus on top of the salmon along with some tarragon mayonnaise, dividing evenly. Garnish with the lemon wedges.

This recipe yields 4 servings.