Best 14 Roasted Asparagus Spears Wrapped In Smoked Salmon Recipes

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Welcome to the realm of culinary delights, where flavors dance and textures intertwine to create a symphony of taste. In this article, we embark on a culinary journey to discover the art of roasting asparagus spears, delicately wrapped in the smoky embrace of salmon. Get ready to tantalize your taste buds with this exquisite dish, where the crispness of asparagus meets the rich smokiness of salmon, creating a perfect balance that will leave you craving for more.

Here are our top 14 tried and tested recipes!

ASPARAGUS AND SMOKED SALMON BUNDLES



Asparagus and Smoked Salmon Bundles image

Cooking Channel serves up this Asparagus and Smoked Salmon Bundles recipe from Giada De Laurentiis plus many other recipes at CookingChannelTV.com

Provided by Giada De Laurentiis : Cooking Channel

Categories     appetizer

Time 30m

Yield 4 to 6 side servings

Number Of Ingredients 6

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
  • Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

ONE-PAN SALMON WITH ROAST ASPARAGUS



One-pan salmon with roast asparagus image

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 1h20m

Number Of Ingredients 7

400g new potato, halved if large
2 tbsp olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
1 tbsp balsamic vinegar
2 salmon fillets, about 140g/5oz each
handful basil leaves

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
  • Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium

SALMON AND ASPARAGUS IN FOIL



Salmon and Asparagus in Foil image

This is a quick and easy dinner. Pop the packets into the oven while you set the table and in 15-minutes you have a nutritious dish with virtually no clean up. Serve this with a rice or couscous dish and extra lemon on the side. This recipe was found at another web site.

Provided by PaulaG

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 sheets aluminum foil, wrap (12-inch by 18-inch)
4 (5 ounce) salmon fillets
1 lb asparagus
1 fresh lemon
fresh ground black pepper
seasoning salt
lemon wedge (to garnish)

Steps:

  • Preheat oven to 450 degrees.
  • Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions.
  • Spray the center of each foil sheet with non-stick cooking spray.
  • Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice.
  • Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
  • Bring up the sides of foil and fold top over twice.
  • Seal ends, leaving room for air to circulate inside the packet.
  • Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
  • Serve with lemon wedges on the side.
  • Please use caution when opening the foil packs, as the steam is very hot.

SMOKED ASPARAGUS



Smoked Asparagus image

Love smoked foods? Love asparagus? I experimented while smoking a turkey breast and came up with this mild but flavorful asparagus and garlic dish made originally in an iron skillet on the top of the smoker. If you like asparagus, you will love this! So far, everyone has enjoyed it. I hope you do, too.

Provided by Melissa Morgan

Categories     Side Dish     Vegetables     Asparagus

Time 1h20m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
4 cloves garlic, sliced thin
2 tablespoons lemon juice
salt to taste
¼ teaspoon ground black pepper
1 onion, thinly sliced
1 ½ pounds asparagus, trimmed

Steps:

  • Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C).
  • Melt the butter in a small saucepan, stir in the garlic and cook over low heat until just tender. Remove from the heat and mix in the lemon juice, salt, and black pepper.
  • Arrange the onions in the bottom of a large cast iron skillet or heat-resistant glass container. Spread asparagus spears over the onions. Drizzle the butter and garlic mixture over the asparagus. Place the uncovered skillet or baking dish on the top grate of the preheated smoker.
  • Close the smoker and cook the asparagus until tender, about 1 hour.

Nutrition Facts : Calories 68.2 calories, Carbohydrate 7.1 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 42.7 mg, Sugar 2.2 g

SMOKED SALMON WRAPPED WHITE ASPARAGUS



Smoked Salmon Wrapped White Asparagus image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1 bunch white asparagus
2 quarts vegetable oil
1 cup cream cheese, room temperature
1/2 pound smoked salmon, chopped
1 teaspoon kosher salt and freshly ground black pepper blend
1 lemon, zested
1 cup panko bread crumbs
1 teaspoon minced thyme leaves
1 teaspoon minced parsley leaves
2 tablespoons truffle oil
Chopped herbs of choice, for garnish

Steps:

  • Bring a large pot of water to a boil over medium heat. Prepare the asparagus by breaking off any tough bottom sections, rinse well and add to the boiling water for 2 minutes. Remove the asparagus and submerge in an ice bath, to stop the cooking process.
  • Preheat the vegetable oil in large deep pot to 350 degrees F.
  • In a standing mixer with paddle attachment, add the cream cheese and blend until smooth, 2 to 3 minutes. Turn the mixer off and add the salmon, salt and pepper blend and the lemon zest and mix for additional 2 minutes. Remove the mixture from the mixer to a small bowl. Apply the softened salmon cream cheese to the exterior portion of the asparagus, leaving the top 1-inch exposed. In a small bowl, blend the panko, thyme, and parsley. Roll the cheesed asparagus into the bread crumbs until well coated. Carefully add the asparagus, in batches, to the oil and fry until golden brown about 2 to 3 minutes. Once cooked, remove asparagus from oil and allow to drain on a paper towel-lined plate. Arrange the asparagus on a serving dish, drizzle with the truffle oil and garnish with herbs of choice.

ROASTED ASPARAGUS SPEARS WRAPPED IN SMOKED SALMON



ROASTED ASPARAGUS SPEARS WRAPPED IN SMOKED SALMON image

Categories     Vegetable     Bake     Low Carb     Quick & Easy

Number Of Ingredients 4

1 pound fresh asparagus
1 tablespoon olive oil
Fresh rosemary chopped
Salt & Pepper to taste

Steps:

  • Trim asparagus. Lay spears flat on a foil lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper and a little fresh rosemary. Toss asparagus around to evenly coat. Cook in oven for 10 minutes at 400 degrees until golden brown and tender. Wrap each spear with smoked salmon and serve.

ASPARAGUS AND SMOKED SALMON BUNDLES



Asparagus and Smoked Salmon Bundles image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 4 to 6 side servings

Number Of Ingredients 6

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
  • Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

CHARRED ASPARAGUS, SMOKED SALMON, SHRIMP & RYE CRUMB



Charred asparagus, smoked salmon, shrimp & rye crumb image

Impress guests with this deceptively simple starter that's packed with the lovely flavours of salmon, shrimp, asparagus and apple. Make it in just 20 minutes

Provided by Tom Kerridge

Categories     Starter

Time 20m

Number Of Ingredients 8

16 thin asparagus spears
150g fillet hot-smoked salmon , peeled and flaked
1 Granny Smith apple , cut into fine matchsticks
½pack watercress , picked
2 rye crackers , lightly crushed
70g brown shrimp
75ml extra virgin rapeseed oil (smoked if you have it)
25ml red wine vinegar

Steps:

  • Heat a griddle pan. Char the asparagus for 10 mins, turning occasionally, until lightly burnt and tender. Combine the oil and vinegar to make the dressing.
  • Divide the asparagus between four plates. Scatter over the salmon flakes, apple matchsticks, watercress shoots and crumbled rye crackers, then finish with the shrimp. Drizzle over the dressing just before serving.

Nutrition Facts : Calories 288 calories, Fat 22 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium

ROASTED ASPARAGUS SPEARS



Roasted Asparagus Spears image

The tips of roasted asparagus should be just crisp and the stalks golden brown and tender.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 4

2 thin bunches asparagus, ends trimmed
2 tablespoons extra-virgin olive oil, plus more for serving
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. Spread out asparagus spears in a large shallow roasting pan. Drizzle with olive oil; sprinkle with salt and pepper. Shake roasting pan gently so asparagus is completely coated in oil.
  • Roast in oven until spears are just tender. Cooking time will depend on thickness of asparagus, about 10 minutes for medium-thick asparagus. Pencil asparagus will take much less time; thick stalks will take more. Shake pan halfway through cooking time to keep spears from sticking. Just before serving, drizzle asparagus with olive oil and adjust seasoning.

SMOKED SALMON, GOAT CHEESE, AND ASPARAGUS ROULADE



Smoked Salmon, Goat Cheese, and Asparagus Roulade image

Categories     Appetizer     Low Carb     Goat Cheese     Salmon     Asparagus     Fall     Chill     Shallot     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 20

Number Of Ingredients 6

2 teaspoons olive oil
2 tablespoons chopped shallot
3 ounces soft fresh goat cheese (such as Montrachet), room temperature
1/4 cup trimmed peeled chopped raw asparagus
1/2 teaspoon minced lemon peel
6 ounces thinly sliced smoked salmon

Steps:

  • Heat olive oil in heavy small skillet over medium heat. Add chopped shallot and sauté until beginning to soften, about 1 minute. Transfer to medium bowl. Mix in goat cheese, chopped asparagus, and lemon peel. Season filling to taste with salt and pepper.
  • Place sheet of plastic wrap on work surface. Using 1/5 of salmon, form 6x3-inch rectangle atop plastic, overlapping salmon slightly. Spoon 1/5 of filling along 1 long side of rectangle, leaving 1/2-inch plain border. Using plastic as aid, roll up salmon into tight log. Repeat with remaining salmon and filling, forming 4 more logs. Refrigerate logs until firm, about 2 hours or overnight.
  • Remove plastic from logs. Cut each log crosswise into 4 pieces. Arrange on platter and serve.

SALMON-WRAPPED ASPARAGUS



Salmon-Wrapped Asparagus image

"My inspiration for this deliciously different salmon dish came from a variety of Saturday morning cooking shows," writes Amy Clark from Chesapeake, Virginia. "Dinner guest always admire how pretty each fish bundle looks."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 18

2 pounds fresh asparagus, trimmed
1-1/2 pounds salmon fillets
1-1/2 cups water
1/2 cup dry white wine or chicken broth
1 tablespoon minced green onion
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon whole black peppercorns
MUSHROOM SAUCE:
1/2 pound fresh mushrooms, sliced
1/2 cup sliced green onions
2 tablespoons butter
1 teaspoon olive oil
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
1 tablespoon minced chives

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil; add asparagus spears. Cover and cook for 2-4 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. , Cut salmon widthwise into 1/4-in.-thick slices. To form one bundle, place three to four slices cut side down, overlapping edges slightly; wrap around five to six asparagus spears. Secure with toothpicks. Repeat for remaining bundles., In a large skillet, bring 1-1/2 cups water, wine, onion, chives, salt and peppercorns to a boil. Using a spatula, carefully add bundles. Reduce heat; cover and simmer for 7-8 minutes or until fish flakes easily with a fork., Meanwhile, for sauce, in a small skillet, saute mushrooms and green onions in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chives. Serve with bundles.

Nutrition Facts : Calories 277 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 710mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

FETTUCCINE WITH SMOKED SALMON AND ASPARAGUS



Fettuccine With Smoked Salmon And Asparagus image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/2 pound medium asparagus
4 ounces smoked salmon
Salt
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 cup heavy cream
Freshly ground black pepper
1 teaspoon lemon juice
10 ounces fresh green fettuccine noodles
2 tablespoons minced fresh dill
2 ounces salmon caviar, optional

Steps:

  • Snap ends off asparagus. Slant-cut spears in 1-inch lengths. Steam until just tender, 3 to 4 minutes. Rinse under cold water, pat dry on paper towels and set aside. Cut salmon in slivers and set aside.
  • Bring a large pot of salted water to a boil. Melt butter in a large, heavy skillet. Add shallots and sauté over low heat until soft, about 3 minutes. Stir in cream, increase heat and simmer about 5 minutes, until slightly thickened. Add salmon and remove from heat. Season with pepper and lemon juice. Stir in asparagus.
  • Boil fettuccine 2 to 3 minutes, until just tender. Drain, but allow a bit of moisture to cling to noodles. Transfer to a warm shallow serving dish. Reheat sauce to a simmer, check seasonings, fold in dill and pour over fettuccine. Serve at once, mixing ingredients with pasta as you serve. Top each portion, if desired, with heaping teaspoon of salmon caviar.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER



Roasted Salmon With Asparagus, Lemon and Brown Butter image

Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.

Provided by Kay Chun

Categories     seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice, plus wedges for serving
2 tablespoons drained capers
1/2 cup thawed frozen peas
1/4 cup coarsely chopped parsley, plus more for garnish

Steps:

  • Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
  • While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
  • Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
  • Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

SARASOTA'S FOIL POUCH OVEN ROASTED ASPARAGUS



Sarasota's Foil Pouch Oven Roasted Asparagus image

No clean up, 20 minutes, easy and healthy. Nothing more to say. This also will work with green beans, brussels sprouts, zucchini and summer squash, and mushrooms. I just change the seasoning a little (thyme with squash; rosemary with mushrooms and brussels sprouts) and otherwise, a great easy way to make a roasted flavor with no clean up. You may not get that dark caramelized color, but ... for a quick easy vegetable side dish, I love it.

Provided by SarasotaCook

Categories     Vegetable

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

1 lb asparagus (cut the bottom 1-1 1/2-inch off, the tough woody stems)
1 tablespoon olive oil
1/2 teaspoon lemon juice (the juice from one of those little plastic lemons will work ok for this if you do not have a fresh l)
2 slices lemons (optional)
salt
pepper

Steps:

  • Foil Pouch -- About 24-30" long piece of foil.
  • Asparagus -- I base this on thick asparagus. Sometimes during the year you can buy the pencil thin asparagus, so make sure that you cut down the cooking time down and the amount of oil and seasoning as this cooks much faster and to me doesn't need as much seasoning or oil.
  • I place all the asparagus in the center of the foil pouch and spread the spears out slightly, alternating the tip and stem end so they all cook evenly. Drizzle on the olive oil, salt, pepper, lemon juice and a couple of slices of lemon if you have them.
  • Bake -- Fold up the pouch making sure the majority of the asparagus sits flat and seal tightly. I pick it up and shake it a couple of times which really just distributes all the oil and seasoning throughout the pouch.
  • Bake in a 400 degree oven for 20-25 minutes on the middle shelf.

Tips:

  • Choose fresh, tender asparagus spears. Look for spears that are bright green and have tightly closed tips.
  • Trim the asparagus spears. Snap off the tough ends of the asparagus spears.
  • Cook the asparagus spears until they are tender-crisp. You can do this by roasting, grilling, or steaming the asparagus spears.
  • Wrap the asparagus spears in smoked salmon. Use high-quality smoked salmon that is thinly sliced.
  • Serve the asparagus spears immediately. You can garnish them with fresh herbs, such as dill or chives.

Conclusion:

Roasted Asparagus Spears Wrapped in Smoked Salmon is a delicious and easy-to-make appetizer or side dish. It is perfect for any occasion, from a casual get-together to a formal dinner party. The asparagus spears are roasted until tender-crisp and then wrapped in smoked salmon. The combination of flavors and textures is simply irresistible.

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