I adapted this recipe from the April 2017 issue of Better Homes and Gardens. This dish works for brunch or for a side with dinner. I think it would also be nice if you added some cooked, quartered potatoes to it. That would make a full meal for brunch. It’s easy to put together and is a fresh tasting spring dish.

Asparagus and Smoked Salmon

 

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Ingredients

• 2 bunches asparagus, trimmed
• ¼ cup olive oil
• juice and zest of one lemon
• 1 tbsp honey
• 1 container (5.3 oz) plain Icelandic skyr or Greek yogurt
• 1 tbsp capers chopped
• 1 tbsp brine from capers
• 2 tbsp chopped fresh dill (plus more for garnish)
• 6 ounces smoked salmon
• 4 hard boiled eggs, peeled and halved
• 2 scallions, green tops thinly sliced

Instructions

1. Preheat the oven to 425 degrees.
2. Place the asparagus on a baking tray.
3. Mix the oil, lemon juice and zest, and honey in a small bowl then pour over the asparagus and toss.
4. Bake for about 15 minutes until the asparagus is tender. Remove from the oven and allow to cool.
5. Mix the skyr with the capers, caper juice and dill.
6. Place the asparagus on a platter and arrange eggs, fresh dill, salmon, and scallions on the platter.
7. Dab the skyr mixture over the asparagus and spread it around a bit.

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