Roast Asparagus with Smoked Salmon and Crisp Almond Crumbs

, from Issue #26. August, 2015
Photography by Aaron McLean.
    Roast Asparagus with Smoked Salmon and Crisp Almond Crumbs

    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.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.