Ingredients 2lbs green asparagus 6 slices smoked salmon 2/3 cup heavy cream Zest of 1 lemon 6 slices of lemon for decoration 1tbsp fresh chives finely chopped 1tbsp olive oil Ground black pepper
Place water in the bottom half of a steamer pan. Add salt and bring to a boil. In the meantime, trim the dry ends of the asparagus. Peel the stalks if necessary and wash them before placing them in the top half of the steamer pan. Steam for 8 to 10 minutes depending on the thickness of the asparagus. Remove from the heat and place on a plate to cool.
Using an electric whisk, beat the heavy cream until you get fluffy stiff peaks on the whisk. Add the lemon zest and chives and give the mixture a quick whisk.
Divide the asparagus into 6 equal portions and place them on individual plates. Brush the asparagus with olive oil. Place 1 or 2 tsp whipped cream on the asparagus. Season with black pepper. Wrap the asparagus and whipped cream with the smoked salmon. Put 1 slice of lemon on each asparagus bundle.
"A delicious and easy brunch recipe which will impress your guests! I like to serve it for brunch but it can also be served as an appetizer for a gourmet dinner. The lemon whipped cream is a nice twist to the classic sweet Chantilly Cream. Serve it with slices of fresh baguette. It will go perfectly with the cream and salmon." ~ Nathalie