|Asparagus and Smoked Salmon (OR Prosciutto) Bundles|
Every time I make these, people freak out–I can make DOZENS of bundles and STILL run out! The best part? I ALWAYS have asparagus and salmon or prosciutto in my ice box! If youʻre not feeling the salmon wrap, swap it for prosciutto–seriously, people will have the same reaction. Mmmm!! Ohh, and I usually bundle three asparagus, not just one…so my recipe calls for 20+ spears…Also, drizzling lemon juice over everything doesn’t hurt either! This is a PERFECT side dish for this entree.
- 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)
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.