Smoked Salmon Wrapped White Asparagus
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
62
Spice
46
Sweetness
51
Sourness
34
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 bunch
White Asparagus450 g
Smoked Salmon (chopped)1 tsp
Kosher Salt1 cup
Panko Bread Crumbs1 tsp
Thyme Leaves (minced)Directions:
1
Bring a large pot of water to a boil over medium heat
2
Prepare the asparagus by breaking off any tough bottom sections, rinse well and add to the boiling water for 2 minutes
3
Remove the asparagus and submerge in an ice bath, to stop the cooking process
4
Preheat the vegetable oil in large deep pot to 350 degrees F
5
In a standing mixer with paddle attachment, add the cream cheese and blend until smooth, 2 to 3 minutes
6
Turn the mixer off and add the salmon, salt and pepper blend and the lemon zest and mix for additional 2 minutes
7
Remove the mixture from the mixer to a small bowl
8
Apply the softened salmon cream cheese to the exterior portion of the asparagus, leaving the top 1-inch exposed
9
In a small bowl, blend the panko, thyme, and parsley
10
Roll the cheesed asparagus into the bread crumbs until well coated
11
Carefully add the asparagus, in batches, to the oil and fry until golden brown about 2 to 3 minutes
12
Once cooked, remove asparagus from oil and allow to drain on a paper towel-lined plate
13
Arrange the asparagus on a serving dish, drizzle with the truffle oil and garnish with herbs of choice