Roast Asparagus with Smoked Salmon and Crisp Almond Crumbs

, from Issue #26, page 73. August, 2015
Photography by Aaron McLean.
    Roast Asparagus with Smoked Salmon and Crisp Almond Crumbs

    Serves: 4

    INGREDIENTS

    6-8 spears of asparagus per person, rinsed well and dried
    olive oil
    sea salt and freshly ground pepper

    Topping
    3 tablespoons olive oil
    1 clove garlic, crushed
    1⁄2 cup roughly chopped, skin-on, almonds
    1 cup coarsely ripped, fresh sourdough breadcrumbs
    1⁄2 teaspoon ground cumin
    1⁄2 teaspoon paprika

    To serve
    150 grams sliced, smoked salmon
    4 poached eggs (optional)

    METHOD

    Preheat the oven to 200 ̊C.

    Asparagus: Snap the tough ends off the asparagus. Toss with olive oil and season. Arrange in a single layer on a lined baking tray and roast for 10 minutes or until slightly shrivelled.

    Topping: Heat the olive oil in a sauté pan over a medium heat. Add the remaining ingredients and cook, stirring constantly, until the almonds and breadcrumbs are golden and crisp.

    Drain on kitchen towels.

    To serve: Arrange the asparagus on serving plates. Top each with the smoked salmon and a poached egg and spoon over the crisp crumbs.

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