Recipe - SEAFOOD: Smoked Salmon & Asparagus
15 Aug 2013
Smoked Salmon & Asparagus with “Ciel de Charlevoix” and Icewine Aceto
Serves 2
1 lg. bunch asparagus, blanched to tender
2 oz. good quality smoked salmon
2 oz. “Ciel de Charlevoix” blue cheese
1 oz. extra virgin olive oil
½ oz. Icewine Aceto
sea salt and pepper to taste
Place asparagus on plate, drizzle with olive oil, season with salt and pepper, divide salmon between plates and crumble cheese on to each. Drizzle with Icewine Aceto and enjoy with crusty bread.
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