Smoke and bubbles


1 bunch asparagus (trimmed)
100 g sliced smoked salmon
50 g cream cheese
1 tablespoon sweet & chilli sauce
1 tablespoon drained capers
1 ziplock bag or freezer bag


1. Grill asparagus on a hot grill pan for 5 minutes
2. Mix cream cheese and sweet & chilli sauce in a small bowl
3. Wrap each grilled asparagus with smoked salmon
4. Put cream cheese mixture in a ziplock bag, snip off the corner
5. Squeeze cream cheese mixture over salmon
6. Spoon over drained capers and serve with sparkling wine 

 © Copyright 2015 silverlime2013


What do you think about this post? Please leave your comment here.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s