Dean Edwards’ British Asparagus, Smoked Salmon with Ginger and Soy Dressing
I've combined some of my favourite flavours from the Orient with some beautiful British asparagus. Packed full of fresh flavours this dish wouldn't look out of place at a dinner party or served up for a family supper.
Cooking time: 8 minutes
Preparation time: 10 minutes
1 tbsp fresh ginger grated
2 cloves garlic crushed
Oil for frying
50ml dry sherry
2 tbsp soy sauce
2 bundles British asparagus
200g smoked salmon slices
Fresh coriander to serve
1 red chilli sliced
1 lime cut into wedges
Fry the ginger and garlic in a little oil for 2-3 minutes then add the sherry and soy. Once the mixture has reduced slightly leave to cool for a few minutes.
Trim the ends of the asparagus and coat with a little oil, cook on a pre-heated griddle pan for 4-5 minutes turning until cooked through but still retaining some bite.
Cut the smoked salmon into 2 cm thick strips and wrap around the asparagus spears, drizzle over the soy dressing and garnish with some chilli and coriander leaves. Serve with a wedge of lime.
There are no comments for this article.
Add a Comment
Please log in to post a comment.