date:Aug 01, 2014
Ingredients
12 spears of purple asparagus, ends trimmed
1 cup baby spinach leaves
1 tablespoon chopped chives
120g cream cheese, softened
12 small slices smoked salmon
100ml extra virgin olive oil
Juice of 1/2 lemon
Method
Step 1
Blanch asparagus spears in boiling water for 1 minute. Drain and cool in ice water. Drain again and set aside.
Step 2
Blanch spinach in boiling, salted water for 20 seconds. Drain and cool in ice water. Drain again and squeeze in a tea towel to remove excess wat