Ingredients
Griddled asparagus
- 1 kg British asparagus, trimmed
- 4 tbsp extra virgin olive oil
- salt and freshly ground black pepper, freshly milled
- 200 g smoked salmon
Pea and tarragon créme fraîche
- 200 ml crème fraîche
- 4 tbsp tarragon, roughly chopped
- 2 tbsp cider vinegar
- 2 tsp caster sugar
- 250 g petit pois frozen peas, cooked and refreshed then drained
- spicy smoked paprika (optional)
To serve
- crusty sourdough or French bread
Instructions
- Trim the ends of the asparagus to remove the woody stems.
- Place onto a tray and drizzle over the olive oil, season with salt and pepper and mix well.
- Heat a large griddle or frying pan over medium heat. Add the asparagus in small batches to take on a nice griddled colour. This will take approximately 3-6 minutes, depending on the thickness of the stems. Remove, then repeat until all the spears are cooked and put to one side.
- Meanwhile. Mix the créme fraîche, tarragon, cider vinegar, sugar and petit pois, season with salt and freshly ground black pepper and mix well
- To serve. Wrap the smoked salmon around the griddled asparagus spears
- Divide the wrapped spears evenly onto 4 plates spoon over the pea créme fraîche. Dust with a little paprika and serve with crusty bread, a drizzle of olive oil and plenty of black pepper.
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Nutrition Facts
Griddled British Asparagus & Smoked Salmon with Pea & Tarragon Créme Fraîche
Amount per Serving
Calories
313
% Daily Value*
Fat
17
g
26
%
Saturated Fat
3
g
19
%
Cholesterol
12
mg
4
%
Sodium
405
mg
18
%
Potassium
956
mg
27
%
Carbohydrates
24
g
8
%
Fiber
9
g
38
%
Sugar
10
g
11
%
Protein
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
