Asparagus and smoked salmon rolls
5
10
4
No
Ingredients
- 454 g (1 pound) of asparagus
- 130 g (1/4 pound) of smoked salmon
- 250 ml (1 cup) of 15% cream
- 1 jar of 220 g (1 1/2 oz) of olives tapenade and dried tomatoes
Preparation
Side-by-side mode
- Cut off bottom of asparagus and steam 5 minutes. Cool down.
- Set 2 to 3 asparagus over each smoked salmon slices and roll each slices.
- In a casserole, heat cream at medium heat, and, with a whisk, add 60 ml (4 tablespoons) of tapenade.
- Coat smoked salmon rolls with cream.
