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15 April 2011

Roasted Asparagus & Salmon Salad

When these green spears start their public appearance, I am one of the first grabbers in the market.  I love asparagus and they have a designated permanency in our annual spring menu.  I enjoy eating them steamed, drizzled with extra virgin olive oil and sprinkled with salt.  Simple, plain and healthy. 

This time, I thought of dressing them up a bit more than the usual steaming.  I took out my reliable griddle and roasted them.  Then I topped them with fresh tomatoes & chives.  I finished the opened packages of smoked salmon & palm heart that have been resting inside my fridge.  A sprinkling of salt & poppy seeds then drizzling with balsamic vinegar and extra virgin olive oil completed this delightful spring salad.

Roasted Asparagus & Salmon Salad

Serves 2
  • 250 g. asparagus, tough ends cut
  • 8 - 10 cherry tomatoes, halved
  • 4 - 5 palm hearts or palmito, cut into round slices
  • 2 slices of smoked salmon
  • 2 sprigs of chives, chopped finely
  • balsamic vinegar
  • salt
  • extra virgin olive oil
  • poppy seeds (optional)
  1. Cut tough ends of asparagus.  
  2. Drizzle stove top griddle with extra virgin olive oil.  Wipe away excess oil with a kitchen paper towel.  Sprinkle with salt.  When it is already hot, put the asparagus spears.  Roast until tender.
  3. Arrange asparagus on a plate.  Add tomatoes, palm heart, salmon & chives.  Drizzle with balsamic vinegar and extra virgin olive oil.  Sprinkle with salt & poppy seeds.