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Roasted Asparagus with Echo Falls Smoked Salmon and Pickled Onions
15 minutes2 servings
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