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April 14, 2015 / Apley Estate - Hamiltons

Asparagus & smoked salmon – in-season recipe

Asparagus wrapped in salmon

Asparagus wrapped in salmon

Whilst it lasts (with me around, not for long !), asparagus is on special offer in Apley Farm Shop – 2 bunches for £6 or 1 for £3.50. Hollandaise sauce is also on sale. Gavin loves it, but I prefer balsamic dressing with mine.

The Asparagus & smoked salmon dish has already proved very popular in Apley Farm Shop’s Creamery Café this week as the asparagus season kicks off. As Head Chef Martin explains, it doesn’t really require a recipe as it’s just “letting the ingredients work together”. But for those of you who want to try it at home, he’s outlined here below how to prepare the dish, with which ingredients & quantities. On Saturday, we went to a great dinner party with friends who’d made fresh asparagus spears wrapped in filo pastry as a canapé.

1 bunch of fresh green asparagus

6 slices of good quality oak smoked salmon

12 baby new potatoes

50g fresh mint leaf

50g fresh snipped chives

50g fresh Basil leaf

50g fresh curly or flat leaf parsley

350ml good quality olive oil

350ml mayonnaise

Your choice of fresh garden salad leaf

Salt & pepper

Lemon to garnish

Poached asparagus spears

Chop about 2“off the bottom of your asparagus (this part is woody & to be discarded) then starting from 2” up from the bottom peel the asparagus to the base.

Bring a pot of light vegetable stock to the boil then turn the heat down to minimum.

Carefully place your asparagus spears onto the stock & leave for 8 minutes (longer if you don’t want any bite to them).

Once the asparagus is cooked carefully transfer to a bucket of ice cold water to stop the cooking process. Then strain & chill.

Cut your smoked salmon slices into strips 4“ long, 1.5” wide & wrap round your asparagus.

Potato salad

Bring salted water to the boil & add your baby new potatoes.

Simmer until they slide off a knife when pierced.

Strain into a colander & leave to cool.

Once cool enough to work with, slice each potatoes into 4 sections & place in a bowl.

Season well with rock salt & a pinch of white pepper.

Add in your 50g roughly chopped mint & bind together with mayonnaise then chill.

Herb oil

In a food processor add your chives, basil & parsley & blend until mushy. Slowly drizzle in your olive oil & add salt & pepper to taste.

Finishing & presenting the dish

Place a good serving of your potato salad on your plate (you can use a salad ring to give shape and height).

Arrange your wrapped asparagus spears around your potato salad & dress your salad leaf in herb oil.

Garnish with lemon

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