MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Asparagus & Salmon
Categories: Vegetables, Seafood, Citrus, Dairy, Herbs
Yield: 6 Servings

1 1/2 lb Asparagus; washed, trimmed
1/4 c Olive oil
1 Lemon; zested, juiced
1 tb Honey
1 tb Caraway seeds
1/4 ts Cracked black pepper
1/2 ts Kosher salt
6 oz Thin sliced smoked salmon
- (lox)
5 1/2 oz Plain whole milk Greek
- yogurt
1 tb Capers; chopped
+=PLUS=+
1 tb Brine from capers
2 tb Chopped fresh dill weed;
- more for garnish
6 lg Eggs; soft or hard-cooked,
- peeled, halved
Thin sliced red onion

Set oven @ 425ºF/218ºC.

Arrange asparagus in a foil-lined shallow baking pan. In
a small bowl whisk together olive oil, lemon zest and
juice, honey, caraway seeds, salt, and black pepper.
Drizzle over asparagus; toss to coat. Scatter salmon
slices on top. Roast 15 minutes; remove. Cool 5 minutes.

Meanwhile, in a small bowl stir together yogurt, capers
and brine, and dill weed. Arrange egg halves over
asparagus; spoon on yogurt mixture in mounds. Top with
red onion slices and additional dill weed.

Makes: 6 servings

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

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... "As we grow old the beauty steals inward." -- Ralph Waldo Emerson
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