Ingredients
• 12 spears of purple asparagus, ends trimmed
• 1 cup baby spinach leaves
• 1 tablespoon chopped chives
• 120g cream cheese, softened
• 12 small slices smoked salmon
• 100ml extra virgin olive oil
• Juice of 1/2 lemon
Method
Step 1
Blanch asparagus spears in boiling water for 1 minute. Drain and cool in ice water. Drain again and set aside.
Step 2
Blanch spinach in boiling, salted water for 20 seconds. Drain and cool in ice water. Drain again and squeeze in a tea towel to remove excess water. Chop finely.
Step 3
Place spinach, chives and cream cheese in a food processor and pulse until incorporated.
Step 4
Place salmon on a bench and spoon 1 1/2 tablespoons of the cream cheese mix across the centre. Place an asparagus spear on top of the cream cheese. Roll the salmon around the cream cheese asparagus and chill for 30 minutes.
Step 5
Mix olive oil, lemon juice and 1/3 teaspoon black pepper. Drizzle over spears and serve.
