Smoked Salmon Wrapped Baked Asparagus with Lemon & Shaved Parmesan

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Photo © Christine Elise McCarthy 2012

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Smoked Salmon Wrapped Baked Asparagus with Lemon & Shaved Parmesan

INGREDIENTS

1 Bunch Asparagus

6 oz (or more – if you like) Smoked Salmon sliced very thin

Parmesan

Zest of one lemon

4 TBS Fresh Rosemary chopped

Olive Oil

Salt & Pepper to taste

Preheat oven to 400

Hold each asparagus spear by each end and bend them until they break.  They will naturally break at the point where the inedible tough part begins.  Grease a baking sheet with a thin coat of olive oil.  Place the asparagus on the sheet, sprinkle with the rosemary & bake about ten minutes.  Cool the asparagus.  When cooled, wrap each spear in a slice of smoked salmon and align on a serving plate.  Shave Parmesan over them & sprinkle with the lemon zest and salt & pepper.  Serve.

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