Easy entertaining: salmon-wrapped asparagus

Nobody wants to be stuck in the kitchen all day instead of at the party. These recipes are designed to pre-make, then share — buffet style.

Salmon-Wrapped Asparagus with Avocado Toasts

Photography by Rob Palmer
Recipes and images extracted from Keeping It Off by Michelle Bridges, published by Pan Macmillan, available in all good bookstores.

Serves 4

  • 3 bunches asparagus, trimmed
  • 200g sliced smoked salmon, halved lengthways
  • 8 slices rye sourdough, toasted
  • 2 avocados, sliced
  • 2 tsp caraway seeds
  • 2 tbsp dill leaves
  • 1 lemon, cut into wedges

Method

Place the asparagus in a flat heatproof dish. Cover with boiling water and leave for 2 minutes. Drain, then refresh under cold running water. Pat dry with paper towel.

Wrap the salmon around the asparagus spears. Season with freshly ground black pepper. Arrange on serving plate.

Top the toast with avocado and sprinkle with caraway seeds and dill. Season to taste and cut in half. Serve with the wrapped asparagus and lemon wedges.


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