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Roasted Asparagus with Smoked Salmon and Pickled Onions

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15 minutes2 servings
EF_HotSmokedCajunCoho

Ingredients

  • 1 bunch Asparagus
  • 2 Tbsp Olive Oil
  • 1 Lemon, zested & juiced
  • 1 Tbsp Honey
  • Kosher Salt 
  • Cracked Pepper
  • 4oz Hot Smoked Salmon, crumbled into 1/2 inch flakes.
  • 1 Fresno Chili Pepper, thinly sliced into coins
  • 2 Tbsp Pickled Red Onion*
  • 1 Tbsp Rosemary, chopped
  • 1 Tbsp Thyme, chopped


*Pickled Red Onion Ingredients:

  • 1/2 Cup Apple Cider Vinegar
  • 1 Tsp Sugar
  • 1 1/2 tsp Kosher Salt
  • 1 Cup Water
  • 1 Red Onion, thinly sliced

Recipe Directions

Preheat oven to 425 F. Arrange asparagus in a foil-lined shallow baking pan. In a small bowl whisk together olive oil, lemon zest and juice, honey,  salt and black pepper. Drizzle oil mixture over asparagus; toss to coat. Roast 15 minutes. Top cooked asparagus with smoked salmon and garnish with chilis, picked red onions*, and herbs.

*To make Pickled Red Onions:
Whisk vinegar, sugar, salt, and water in a small bowl until sugar & salt dissolve. Place onion in a jar or bowl; pour in vinegar mixture and cover. Let sit at room temperature for 1 hour. Cover & chill. Drain onions before using. Can be made two weeks ahead. 

Ingredients

  • 1 bunch Asparagus
  • 2 Tbsp Olive Oil
  • 1 Lemon, zested & juiced
  • 1 Tbsp Honey
  • Kosher Salt 
  • Cracked Pepper
  • 4oz Hot Smoked Salmon, crumbled into 1/2 inch flakes.
  • 1 Fresno Chili Pepper, thinly sliced into coins
  • 2 Tbsp Pickled Red Onion*
  • 1 Tbsp Rosemary, chopped
  • 1 Tbsp Thyme, chopped


*Pickled Red Onion Ingredients:

  • 1/2 Cup Apple Cider Vinegar
  • 1 Tsp Sugar
  • 1 1/2 tsp Kosher Salt
  • 1 Cup Water
  • 1 Red Onion, thinly sliced