Asparagus and Smoked Salmon Bundles Giada

By TFerg

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)

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

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.
4-6 servings
20 min prep
10 min cook