| Recipe: |
Couldn't decide if I should put all the sub-recipes together or spread them out. Finally decided that each component was really flexible on its own, so this listing is just the overall parts and a construction plan:
gravlax, thinly sliced (either make your own, recipe under Misc, or from the store)
roasted asparagus (instructions below)
cream cheese
fresh dill (optional)
cornmeal crepes (recipe under Bread)
Roasted Asparagus:
1 lb asparagus, tough ends broken off
olive oil
salt
optional: any tasty spice blend you happen to like (I use Trader Joe's South African Smoke Seasoning Blend)
Turn the broiler on high. Put asparagus in metal baking pan, drizzle with olive oil and sprinkle with salt and spice. Toss around and put in the oven (on a shelf about 1/3 from the top of oven). Broil 5-7 minutes, until asparagus starts to sizzle. Remove and stir around. Back in the oven another 4-6 minutes. Stir again and another 2-3 minutes. You want some of the asparagus to be starting to brown but not burn... watch carefully until you have a solid sense of how fast your broiler broils.
Put everything on the table (the only thing that's ever still warm on my table is the crepes... you can go warm or room temp to suit your tastes, and ability to coordinate all components). Let people construct their own as they go... a little cream cheese (and dill) on the crepes, a few asparagus spears, a slice or two of salmon, roll it up and tuck in!
It sounds light... but if you can't stop and have 3 of them they're pretty filling. |