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  • Writer's pictureitslaurenofcourse

Salmon-Wrapped Asparagus

Pescatarians will praise this spin on prosciutto-wrapped asparagus bundles.

Globe Artichokes
There are any number of sauces that would be a tasty accompaniment to these asparagus bundles. Pictured with Meyer Lemon Sauce.

I love prosciutto-wrapped asparagus bundles. They are flavorful, elegant, easy to prep ahead, and stellar for a crowd. But not everyone eats pork, and prepared that way it's strictly a side dish. What if an asparagus bundle could be the main event and not just for meat-eaters? And what if the main event was as easy to prepare for one person as it was for two dozen? Salmon-wrapped asparagus was born!

Equipment: cutting board; chef's knife; rimmed sheet pan; parchment paper; measuring spoon; tongs or offset spatula

Ingredients: 1 bunch asparagus 1 pound salmon filet

2 tablespoons olive oil salt and pepper to taste Meyer Lemon Sauce chives for garnish, chopped (optional)

1. Preheat oven to 425F. Trim and discard one inch of the tough bottoms from the asparagus stems. Divide the trimmed asparagus evenly into four bundles. Set aside.

2. Slice the fish length-wise into four 1/2-inch thick slices. Cut away any grey belly fat and skin. Sprinkle generously on one side with salt and pepper.

“They grey belly fat and skin are actually the healthiest and most flavorful part of the fish. I like to keep them whenever possible. But given the cut and presentation in this recipe, only the pink flesh should be used.”

3. Place one bundle of asparagus on top of one slice of seasoned salmon, perpendicular to the salmon (see image below). Wrap so that it is seam-side down. Repeat until you have four salmon-wrapped asparagus bundles.

“It's about technique, not torture. That's the ILOC way!”

4. Place the bundles evenly set apart on the a rimmed sheet pan. Drizzle with olive oil and sprinkle with salt only.

5. Roast in a 425F oven for 10-12 minutes or until the asparagus are tender yet still bright green.

6. Serve warm, room temperature, or chilled with a puddle and drizzle of Meyer Lemon Sauce or any sauce you like. Garnish with chopped chives, if desired.

Once the salmon cooks it becomes a very stable and fitted wrapper for the asparagus. Use tongs or an offset spatula to remove the bundles from the sheetpan. You may even use your immacculately clean hands once they are cool enough to touch!

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