Asparagus, smoked salmon and a lemon sauce. I don’t think there is a more satisfying combination for breakfast. I’m not a fan of thick dense sauces, especially first thing in the morning, so the lemon ‘mayonnaise’ that I came up with for this recipe is quite runny, but I think it goes just perfectly with the salmon and asparagus. It is zesty, light and bursting with flavour. Whether you’re having a big group of friends over for brunch or just making this for yourself it’s so easy! When making it for a large group of people I’d recommend just serving the salmon bundles on a platter in the middle of the table and let everyone help themselves.
Ingredients all ready to go.
Firstly make the lemon mayonnaise. This is so simple and literally takes seconds! In a blender place the egg, olive oil, lemon, salt and horseradish sauce.
Blitz for 30-45 seconds until it is light and frothy. If you prefer a more dense sauce add an extra yolk in and a little less olive oil.
Store in an airtight container, this will last for up to 2 weeks!
Prepare your asparagus by snapping off the ends. Just hold the asparagus head in one hand and the tail in the other and bend until the end snaps off. Rinse under cold water and pat dry.
Cook the asparagus on a griddle pan over a medium heat with a little bit of olive oil. Its important not to over cook the asparagus until they are floppy, you want to keep their straight form. They should be done in less than 5 minutes.
Pat the excess olive oil off with kitchen paper.
Lay strands of the smoked salmon out flat. Add 5 asparagus tips to each piece of salmon and fold over either side to form a little parcel.
Assemble on your plate.
Drizzle over the lemon 'mayonnaise' and enjoy!
