1 lb Asparagus Spears [woody ends snapped off]
8 oz Smoked Salmon [Nova, thinly sliced]
2 Garlic Cloves [roughly sliced]
Extra Virgin Olive Oil
Salt + Freshly Ground Pepper to Taste
Toss asparagus + garlic with a bit of olive oil to coat. Spread on a baking sheet, salt + pepper, then roast for 10-20 minutes until tips begin to get crispy. Remove from oven, let cool, then gently blot excess oil from asparagus. Wrap each in a small slice of salmon. Serve cool.
Leave a Reply