Pic of Roasted asparagus with smoked salmon and lemon dressing

Roasted asparagus with smoked salmon and lemon dressing

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Roasted asparagus with smoked salmon and lemon dressing

Main Serves 6 25 min
This fresh starter sings of spring. Roasting intensifies the taste of asparagus and a little lemon cuts through the oiliness of smoked salmon. You could add a poached egg for a luxuriant breakfast, or a handful of young, briefly blanched broad beans. It would also be delicious chopped up and mixed with a little crème fraîche for a luxurious pasta sauce.


  • 24-30 asparagus spears, depending on size, trimmed
  • olive oil
  • juice of ½-1 lemon, to taste
  • small handful fresh chives, chopped
  • 6 smoked salmon slices
  • salt and pepper


Prep time: 10 min
Cooking time: 15 min
  • Step 1

    Preheat oven to 180°C/Gas 4. Place the asparagus spears on a baking tray and toss with just enough olive oil to coat. Season. Roast for about 10-12 minutes until they are just lightly browned and tender. If the spears are small they will take less time to cook, so keep an eye on them.
  • Step 2

    For the lemon and chive dressing, mix the juice of ½ a lemon in a bowl with 4 tablespoons of olive oil and chives and season with salt and freshly ground black pepper.
  • Step 3

    Taste, adding a little more lemon juice if needed. To serve, divide the asparagus spears between six plates. Serve drizzled with the dressing, with a slice of smoked salmon.

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