Roast Asparagus with Smoked Salmon and Crisp Almond Crumbs
Photography Aaron McLean.
Serves: 4
INGREDIENTS
6-8 spears of asparagus per person, rinsed well and dried
olive oil
sea salt and freshly ground pepper
Topping
3 tablespoons olive oil
1 clove garlic, crushed
1⁄2 cup roughly chopped, skin-on, almonds
1 cup coarsely ripped, fresh sourdough breadcrumbs
1⁄2 teaspoon ground cumin
1⁄2 teaspoon paprika
To serve
150 grams sliced, smoked salmon
4 poached eggs (optional)
METHOD
Preheat the oven to 200 ̊C.
Asparagus: Snap the tough ends off the asparagus. Toss with olive oil and season. Arrange in a single layer on a lined baking tray and roast for 10 minutes or until slightly shrivelled.
Topping: Heat the olive oil in a sauté pan over a medium heat. Add the remaining ingredients and cook, stirring constantly, until the almonds and breadcrumbs are golden and crisp.
Drain on kitchen towels.
To serve: Arrange the asparagus on serving plates. Top each with the smoked salmon and a poached egg and spoon over the crisp crumbs.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.