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Asparagus in salmon with nori

  • 0:20 Prep
  • 0:05 Cook
  • Makes 16


  • 16 asparagus spears (about 2 bunches), woody ends trimmed
  • 2 nori sheets
  • 16 slices (about 250g) smoked salmon


  • 1
    Cook the asparagus in a large saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold water. Drain.
  • 2
    Use scissors to cut each nori sheet in half to make two 19 x 10.5cm rectangles. Cut each rectangle crossways into 4 short strips.
  • 3
    Wrap 1 slice of salmon around each asparagus spear, then wrap in a strip of nori, shiny-side up. Place, seam-side down, on a serving platter.

Source: taste.com.au


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