Roast Asparagus with Smoked Salmon and Crisp Almond Crumbs
Photography Aaron McLean.
Serves: 4
INGREDIENTS
6-8 spears of asparagus per person, rinsed well and dried
olive oil
sea salt and freshly ground pepper
Topping
3 tablespoons olive oil
1 clove garlic, crushed
1⁄2 cup roughly chopped, skin-on, almonds
1 cup coarsely ripped, fresh sourdough breadcrumbs
1⁄2 teaspoon ground cumin
1⁄2 teaspoon paprika
To serve
150 grams sliced, smoked salmon
4 poached eggs (optional)
METHOD
Preheat the oven to 200 ̊C.
Asparagus: Snap the tough ends off the asparagus. Toss with olive oil and season. Arrange in a single layer on a lined baking tray and roast for 10 minutes or until slightly shrivelled.
Topping: Heat the olive oil in a sauté pan over a medium heat. Add the remaining ingredients and cook, stirring constantly, until the almonds and breadcrumbs are golden and crisp.
Drain on kitchen towels.
To serve: Arrange the asparagus on serving plates. Top each with the smoked salmon and a poached egg and spoon over the crisp crumbs.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.