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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Smoked Fish Platter with Salmorejo Sauce]()
RecipeSmoked Fish Platter with Salmorejo Sauce
Article by Claire Aldous![Salmon Crostini with Lemon Crème Fraiche]()
RecipeSalmon Crostini with Lemon Crème Fraiche
Article by Claire Aldous![Miso, Mirin and Spring Onion Baked Salmon]()
RecipeMiso, Mirin and Spring Onion Baked Salmon
Article by Claire Aldous![Roasted Salmon on Crispy Potatoes with Spinach and Almonds]()
RecipeRoasted Salmon on Crispy Potatoes with Spinach and Almonds
Article by Claire Aldous
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.