Subj : BH&G 3310
To   : All
From : Dave Drum
Date : Tue Jul 13 2021 06:14:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Asparagus & Salmon
 Categories: Vegetables, Seafood, Citrus, Dairy, Herbs
      Yield: 6 Servings
 
  1 1/2 lb Asparagus; washed, trimmed
    1/4 c  Olive oil
      1    Lemon; zested, juiced
      1 tb Honey
      1 tb Caraway seeds
    1/4 ts Cracked black pepper
    1/2 ts Kosher salt
      6 oz Thin sliced smoked salmon
           - (lox)
  5 1/2 oz Plain whole milk Greek
           - yogurt
      1 tb Capers; chopped
           +=PLUS=+
      1 tb Brine from capers
      2 tb Chopped fresh dill weed;
           - more for garnish
      6 lg Eggs; soft or hard-cooked,
           - peeled, halved
           Thin sliced red onion
 
  Set oven @ 425ºF/218ºC.
  
  Arrange asparagus in a foil-lined shallow baking pan. In
  a small bowl whisk together olive oil, lemon zest and
  juice, honey, caraway seeds, salt, and black pepper.
  Drizzle over asparagus; toss to coat. Scatter salmon
  slices on top. Roast 15 minutes; remove. Cool 5 minutes.
  
  Meanwhile, in a small bowl stir together yogurt, capers
  and brine, and dill weed. Arrange egg halves over
  asparagus; spoon on yogurt mixture in mounds. Top with
  red onion slices and additional dill weed.
  
  Makes: 6 servings
  
  Better Homes & Gardens | October 2016
  
  MM Format by Dave Drum - 25 October 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "As we grow old the beauty steals inward." -- Ralph Waldo Emerson
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