Smoked salmon & asparagus with dill and chive dressing

Yields2 Servings
 350g asparagus 120g smoked salmon 100g natural yoghurt 20g dill (chopped) 25g bunch chives (chopped finely) 1 lemon lemon zest dash olive oil salt and black pepper
1

Remove the woody ends from the asparagus by snapping the very bottom of each spear or remove the ends with a knife.

2

In a suitable pan place the asparagus spears and add cold water until they are just covered. Bring the water to the boil and then reduce the heat to a simmer. Cook the asparagus for 3 -5 minutes until tender – check the spears with a fork before removing.

 

3

Meanwhile, make the dressing. In a small bowl mix the yoghurt and fresh herbs, zest and seasoning and mix well.

4

Once the asparagus is tender, turn off your stove top. Remove the pan and pour the asparagus through a strainer, being careful not to burn yourself on the pan.

5

Immediately, and working quickly, layer over the slices of smoked salmon.

6

Finish with a drizzle of yoghurt dressing and olive oil and serve straight away.

CategoryCuisine

Ingredients

 350g asparagus 120g smoked salmon 100g natural yoghurt 20g dill (chopped) 25g bunch chives (chopped finely) 1 lemon lemon zest dash olive oil salt and black pepper

Directions

1

Remove the woody ends from the asparagus by snapping the very bottom of each spear or remove the ends with a knife.

2

In a suitable pan place the asparagus spears and add cold water until they are just covered. Bring the water to the boil and then reduce the heat to a simmer. Cook the asparagus for 3 -5 minutes until tender – check the spears with a fork before removing.

 

3

Meanwhile, make the dressing. In a small bowl mix the yoghurt and fresh herbs, zest and seasoning and mix well.

4

Once the asparagus is tender, turn off your stove top. Remove the pan and pour the asparagus through a strainer, being careful not to burn yourself on the pan.

5

Immediately, and working quickly, layer over the slices of smoked salmon.

6

Finish with a drizzle of yoghurt dressing and olive oil and serve straight away.

Smoked salmon & asparagus with dill and chive dressing