Asparagus and Smoked Salmon
  • 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
  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.
Recipe by Putting It All On The Table at