Asparagus and Smoked Salmon Bundles
Prep Time
45 min
Yields
24
Ingredients
- 48 thin asparagus spears
- 2 1/2 ounces soft fresh goat cheese (such as Montrachet), room temperature
- 2 tablespoons chopped fresh basil
- 1 tablespoons toasted pine nuts, chopped
- 1 tablespoon water
- 1 teaspoon grated orange peel
- 4 ounces thinly sliced smoked salmon, cut into twenty-four 4x1-inch strips
Directions
- Cut stalks from asparagus, leaving 2-inch-long tips. (Reserve asparagus stalks for another use.) Cook asparagus tips in large pot of boiling salted water until just crisp-tender, about 1 minute. Drain. Transfer asparagus to paper towels and drain well.
- Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper. Spread scant 1 teaspoon filling over each Smoked salmon strip. Arrange 2 asparagus tips atop filling at 1 short end of salmon. Roll up salmon, enclosing base of asparagus. Press to seal. Place on platter. (Can be made 1 day ahead. Cover; chill.)