Deluxe Asparagus Rolls

6 ingredients
5 steps

Ingredients

  • 12 fat asparagus spears or 36 thin asparagus
  • 12 slices white bread, buttered, crusts removed
  • 100 g fresh raw salmon, boned and skinned and thinly sliced
  • 12 slices meyer lemons (very thin slices)
  • 1 lemon, extra
  • 12 teaspoon fresh ground black pepper

Directions

  1. 1
    Cook the asparagus in boiling salted water until tender.
  2. 2
    Drain and cool.
  3. 3
    Cover the right-hand third of each slice of bread with a layer of salmon then a slice of lemon.
  4. 4
    Place one fat or three thin asparagus spears on top and squeeze over a little lemon juice.
  5. 5
    Season with black pepper and roll up.

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