Asparagus And Smoked Salmon Bundles Food

ASPARAGUS BUNDLES

Steps:

• Preheat the oven to 400 degrees F. Divide the asparagus spears into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. Lay the bundles in a low-sided casserole dish. In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. Bring the mixture to a boil. Pour the hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast until the spears have begun to wilt and the bacon looks fully cooked, about 25 minutes. Remove the toothpicks before serving.

SMOKED SALMON AND ASPARAGUS PUFFS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika and 1 1/2 teaspoons of the chives. Blend until the mixture is smooth. Season with salt and pepper.
• Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1/2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1/4 inch from the bottom of the dough's wide end, then roll up towards the tip. Place on the baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all the dough.
• Lightly whisk the egg with 1/2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15 to 18 minutes.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
• Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
• Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
• When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
• Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

ASPARAGUS WITH SMOKED SALMON AND GRIBICHE SAUCE

Steps:

• Whisk mayonnaise, sour cream, and lemon juice in small bowl to blend. Stir in chopped eggs, capers, parsley, tarragon, and shallot. Season sauce to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
• Cut off bottom 1 inch from each asparagus spear. Using vegetable peeler, peel each spear from about 2 inches below tip to base to remove stringy outer layer. Bring large saucepan of salted water to boil. Squeeze juice from 1/2 lemon into boiling water; add lemon half, butter, and sugar. Add asparagus and cook just until tender when pierced with knife or skewer, 5 to 8 minutes, depending on thickness and color. Using slotted spoon or tongs, remove asparagus from saucepan and transfer to platter to cool. DO AHEAD Can be made 1 day ahead. Cover; chill.
• Just before serving, add 3 tablespoons olive oil to sauce and stir without overmixing (sauce should have coarse texture and olive oil should be slightly separated). Arrange asparagus decoratively on platter or individual plates. Drape salmon slices over. Spoon a few tablespoons sauce over; drizzle lightly with additional olive oil. Serve, passing remaining sauce alongside.

ASPARAGUS AND SMOKED SALMON BUNDLES WITH MEYER LEMON SAUCE

Steps:

• Combine water, olive oil, and 1 teaspoon salt in a large pot; bring to a boil. Cook lasagna noodles in the boiling water until tender yet still firm to the bite, about 8 minutes. Drain and rinse with cold water.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 3 minutes. Transfer to a colander and rinse with cold water. Add chives to the boiling water; cook for 1 minute. Transfer to the colander and rinse with cold water.
• Mix mascarpone cheese, sour cream, and Dijon mustard together in a bowl. Fold in chopped onion, capers, dill, caper brine, white pepper, and lemon zest.
• Place lasagna noodles on a flat work surface. Spread 1 spoonful of mascarpone mixture down the middle of each noodle. Cover mascarpone mixture with salmon slices. Arrange 4 spears of asparagus perpendicularly over salmon. Gather up sides of the noodles to form bundles around the asparagus; tie up with chives. Transfer bundles to the prepared baking dish.
• Combine Meyer lemon juice, butter, grated onion, brown sugar, dry mustard, 1/2 teaspoon salt, and black pepper in a small saucepan. Cook and stir over medium heat until sauce is smooth, 3 to 5 minutes. Pour sauce over bundles.
• Bake bundles in the preheated oven until heated through, about 20 minutes. Sprinkle paprika on top before serving.

ASPARAGUS PANCAKES WITH SMOKED SALMON

Steps:

• Heat oven to 120C/100C fan/gas 1/2. Mix the flours, bicarbonate of soda and 1/2 tsp salt together in a bowl. Whisk the buttermilk, egg and 3 tbsp melted butter together in another bowl, then gradually whisk into the dry ingredients to make a smooth batter.
• Heat a non-stick frying pan over a medium heat. Add the remaining butter and the oil, plus the asparagus, and fry, turning, for 3-4 mins until almost tender.
• Turn the heat down and scoop out all but 6 of the asparagus spears. Arrange the 6 left in the pan into 2 groups of 3. Use a ladle to spoon a little batter over each group of asparagus, to make 2 round pancakes, with the asparagus hidden underneath. Cook the pancakes until bubbles appear on the surface - about 2-3 mins. Flip over and cook for 1-2 mins more until golden and set. Remove and keep warm in the oven while you use the remaining asparagus and batter to make another 10 pancakes.
• Pile 3 pancakes on each plate and add a pile of smoked salmon. Serve with some soured cream, a good grinding of black pepper, and lemon wedges for squeezing over.

ASPARAGUS AND SMOKED SALMON PASTA IN LEMON PISTACHIO VINAIGRETTE

Steps:

• Cook the farfalle in 1/2 tbs salted water, according to the package directions for time.
• Prepare the vinaigrette.
• When the pasta is done, run it under cold water and pat dry with paper towels, then toss it with the vinaigrette.
• Cut the stems from the asparagus and boil or steam the asparagus for a minute or two, depending on thickness.
• Cut the salmon into strips and put them in the bowl with the pasta.
• Run the cooked asparagus under cold water until cool and cut into 1/2 to 1 inch pieces and add to the pasta, tossing the salad again.
• Top with chopped parsley and refrigerate for several hours.
• Remove and let it come to room temperature and serve.

SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS

Steps:

• Whisk the dressing ingredients together.
• Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.

FETTUCCINE WITH ASPARAGUS AND SMOKE SALMON

Steps:

• In a large pot of boiling salted water, cook fettuccine according to package instructions. Add asparagus for last 2 minutes of cooking time. Drain, reserving 1 1/2 cups cooking water. Return pasta and asparagus to pot.
• Meanwhile, in large non-stick skillet, heat oil over medium heat. Add leeks and cook until tender, 8 - 10 minutes.
• Add reserved pasta water, cream cheese, tarragon, and chives, and stir until cream cheese is melted. Pour over pasta, ad smoke salmon and toss until well combined. Season with salt and pepper to taste.

SALMON & ASPARAGUS SALAD

Steps:

• Place asparagus tips in a pan and cover with boiling water. Cook on a medium heat for 8 minutes
• Whilst asparagus is cooking, heat the oil in a pan, slice shallots and fry for 2 minutes, then add the bean sprouts. Fry until asparagus is ready
• Whilst asparagus is cooking, whisk thoroughly all the dressing ingredients together
• Toss spinach and rocket together, and slice tomatoes.
• Toss bean sprouts and shallots with the spinach and rocket. Place the salad and the tomatoes on the dish
• Slice salmon and arrange with asparagus on top of salad
• Add dressing and garnish with almond flakes

SALMON-WRAPPED ASPARAGUS

Steps:

• In a large skillet, bring 1/2 in. of water to a boil; add asparagus spears. Cover and cook for 2-4 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. , Cut salmon widthwise into 1/4-in.-thick slices. To form one bundle, place three to four slices cut side down, overlapping edges slightly; wrap around five to six asparagus spears. Secure with toothpicks. Repeat for remaining bundles., In a large skillet, bring 1-1/2 cups water, wine, onion, chives, salt and peppercorns to a boil. Using a spatula, carefully add bundles. Reduce heat; cover and simmer for 7-8 minutes or until fish flakes easily with a fork., Meanwhile, for sauce, in a small skillet, saute mushrooms and green onions in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chives. Serve with bundles.

B.C. ASPARAGUS AND SMOKED SALMON SALAD WITH CHIVE VINAIGRETTE

Steps:

• Partially fill a large frying pan with water. Bring to a boil over high heat.
• Fill a bowl with ice water.
• In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
• Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
• Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.

FETTUCCINE WITH SMOKED SALMON AND ASPARAGUS

Steps:

• Snap ends off asparagus. Slant-cut spears in 1-inch lengths. Steam until just tender, 3 to 4 minutes. Rinse under cold water, pat dry on paper towels and set aside. Cut salmon in slivers and set aside.
• Bring a large pot of salted water to a boil. Melt butter in a large, heavy skillet. Add shallots and sauté over low heat until soft, about 3 minutes. Stir in cream, increase heat and simmer about 5 minutes, until slightly thickened. Add salmon and remove from heat. Season with pepper and lemon juice. Stir in asparagus.
• Boil fettuccine 2 to 3 minutes, until just tender. Drain, but allow a bit of moisture to cling to noodles. Transfer to a warm shallow serving dish. Reheat sauce to a simmer, check seasonings, fold in dill and pour over fettuccine. Serve at once, mixing ingredients with pasta as you serve. Top each portion, if desired, with heaping teaspoon of salmon caviar.

ASPARAGUS AND SMOKED SALMON BUNDLES

Steps:

• 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.