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Title: Grilled Asparagus with Smoked Salmon (Brennan)
Categories: Vegetable American Fruit Smoke Salmon
Yield: 4 Servings
| Asparagus spears | ||
| Olive oil | ||
| Salt | ||
| Pepper | ||
| Fresh thyme | ||
| Sliced smoked salmon | ||
| Capers -- drained | ||
| Sour cream | ||
| Lemon wedges |
Rub asparagus spears with olive oil; season with salt, pepper and fresh thyme. Cook over a medium-hot grill until tender. Arrange slices of smoked salmon on a plate, top with the grilled asparagus spears and accompany with capers, sour cream and lemon wedges.
Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com and Busted by Hanneman
Recipe By : Georgeanne Brennan