Grilled Asparagus and Smoked Salmon Salad

Pence Lake Photo Studio

The ingredients are listed without giving specific amounts. A recipe like this allows a great deal of flexibility.

Ingredients Asparagus, tough end snapped off Smoked salmon, flaked Washed lettuce leaves, spun dry Cherry tomatoes, quartered Capers Olive oil Mild balsamic vinegar Salt & pepper

Directions Coat asparagus lightly with olive oil and cook either on an outdoor grill or a grill pan on the stove top until the spears show grill marks. Cool spears, then slice diagonally and add a small amount of salt and pepper; the salmon will be sufficiently salty. Arrange the lettuce on a plate and place the asparagus and salmon flakes in the center. Sprinkle with a few capers and drizzle olive oil and balsamic vinegar over the salad. If you feel decadent, you can also use hollandaise sauce, the recipe is listed in a recipe from last year Asparagus with Sauce Hollandaise. Serve with slices of whole grain bread or crackers.