"I first got a taste for asparagus dishes in local restaurants, mainly involving asparagus and scrambled eggs. However, I happened to have brought some nice slices of Irish smoked salmon with me and decided to make use of them, combining with asparagus as a starter when serving lunch to some Spanish friends. It went down a treat and I've been cooking it this way ever since!
Try the local market in La Herradura, open every morning except Monday and Sunday, for fresh ingredients."
Submitted by Linda Walsh, owner of property 95669 in La Herradura, Costa Tropical.
Serve with:
Crusty white bread and a good chilled white Spanish wine.
Ingredients (serves 4)
For the main dish:
Bunch of fresh asparagus
8 slices smoked salmon
Extra virgin olive oil
1 lemon, cut into 4 wedges
Salt and freshly ground black pepper
How to cook this dish
Peel and scrape the stalks of the asparagus.
Cut off the hard bottoms of the stalks, making sure that all the asparagus is the same length.
Put the asparagus into a heated griddle pan and brush with a little olive oil.
Cook, turning frequently, until the sharp point of a knife can go through the bottom of the asparagus stalk easily. The asparagus should be attractively brown with ridges, not black.
Arrange the salmon slices on a platter and put the asparagus with lemon wedges on top. Season.
Property 95669
Property 95669 is a large, three double bedroom house in a private gated community. Set in an elevated position over the horseshoe-shaped bay of Herradura, between majestic mountains and the resort towns of Nerja and Almunecar. There is a lovely, quiet community pool a short stroll away and a peaceful pebble beach five minutes' drive along the coast.
