About this Recipe
A quick and easy recipe, but above all very light which is perfect for those who want to keep their weight under control. There is fish, vegetables, low fat and all the taste of herbs and lemon. If you want, after boiling the asparagus, you can also quickly pass them on the grid: they will combine even better with the smoked flavor of the salmon.
The smoked salmon is already salted enough and the asparagus cook in salted water, so there is no need to add more salt to the preparation.
I prepared them using thin asparagus, if you find the classic ones, which are bigger, put about 4-5 in each roll. If you like, you can also opt for the delicate white asparagus of Bassano.
- 200g of sliced smoked salmon
- 500g of small asparagus (thin)
- a bunch of mixed herbs
- extra virgin olive oil
- 1 lemon
Cut the hard end of the asparagus stalk, then boil them
in salted boiling water for about 10 minutes. Drain them and let them cool.
Wash the herbs and finely chop them with a crescent, then add them to 1 tablespoon of oil and lemon juice. Season with salt and keep the citronnette in the fridge until ready for use.
Spread a slice of smoked salmon on the work surface, lay 8-10 asparagus and roll it all up. Thus form all the rolls, arrange them on the plates, season with the lemon and lemon citronnette and serve immediately.
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