The Recipes

Asparagus and Smoked Salmon

Today, I wanted a really light lunch... and time constraints being what they are, didn't have the stamina to dedicate myself to something labor-intensive.  These ingredients work really well together, so I had a bunch of ideas:  smoked salmon toasts, smoked salmon and asparagus wraps, asparagus with smoked salmon and poached egg....  I ended up with the simplest preparation.  Sometimes a quick sauce or vinaigrette is all you need to have a quick and easy lunch without just having a PB & J:


- 6 asparagus spears
- 3 oz. smoked salmon
- 1 T. sour cream
- 1 T. dijon mustard
- 1 tsp. capers
- 1 T. fresh dill, chopped (use dried in a pinch)
- 1 pinch horseradish
- 1 T. stone ground mustard
- 1 tsp. red wine vinegar
- 4-5 cherry tomatoes, halved
- 5-6 kalamata olives, sliced
- 1/2 lemon, juiced
- salt
- pepper
- olive oil

Bring a medium-sized pot of water to a boil.

While you are waiting for the water to boil, remove the tough, woody ends of the asparagus by holding each end and flexing them towards one another until it breaks.  Plate the smoked salmon.

You are making two sauces:  One for the asparagus, and one for the salmon.  For the asparagus, make a quick vinaigrette:  Mix together the stone ground mustard with the vinegar and a pinch of salt and pepper.  Whisk in approximately 1-2 T. of extra virgin olive oil.

For the salmon, mix together the sour cream, dijon, dill, and lemon juice.  Season with salt.

Once the water is boiling, add the asparagus.  It should take about 5-6 minutes before the asparagus is fork- tender, but still retaining a bite.  Plate the asparagus next to the salmon, and pour the vinaigrette over it.

Spoon the sour cream mixture over the salmon, and scatter the olives, capers and tomatoes over the top.  Relax with a book, and enjoy such a quick and elegant fix.