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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Ingredients:
12 fat asparagus spears or 36 thin asparagus |
12 slices white bread, buttered, crusts removed |
100 g fresh raw salmon, boned and skinned and thinly sliced |
12 slices meyer lemons (very thin slices) |
1 lemon, extra |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Cook the asparagus in boiling salted water until tender.
2. Drain and cool.
3. Cover the right-hand third of each slice of bread with a layer of salmon then a slice of lemon.
4. Place one fat or three thin asparagus spears on top and squeeze over a little lemon juice.
5. Season with black pepper and roll up.
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