Smoked Salmon-Wrapped Asparagus with Black Sesame Seeds Recipe

Smoked Salmon-Wrapped Asparagus
with Black Sesame Seeds

from Max Hansen and Suzanne Goldensen's Smoked Salmon

Ingredients:

Kosher salt
18 fat asparagus spears, ends trimmed to make uniform 5-inch spears and stalks peeled
18 slices smoked salmon
1 tablespoon black sesame seeds

Serves 6

This and many other wonderful
recipes may be found in
Smoked Salmon
from Chronicle Books

This is a fun, healthful take on the traditional prosciutto-wrapped asparagus spears. I've added the black sesame seeds (which can be found in Asian markets or health-food stores) for a little extra visual and textural contrast. These hors d'oeuvres are a treat in spring when fresh, local asparagus is available.

I have specified fat asparagus spears because, ironically, they are more tender than the skinny ones. Do not overcook them! This is finger food and the asparagus spears must be firm enough to pick up without them bending or breaking. Use a vegetable peeler to peel the stalks.

To cook the asparagus: Bring a large pot of water to a boil over high heat. Salt the water and then add the asparagus. Cook until tender-crisp, about 3 minutes. Remove the asparagus and shock in ice water for 5 minutes to halt the cooking. Drain and dry thoroughly on paper towels.

To wrap the spears: Wrap each spear with a salmon slice, leaving the tip exposed. Place the black sesame seeds on a fat plate and roll each wrapped spear in the seeds to cover the salmon partially.

To serve: Arrange the wrapped spears on a silver tray for contrast.