Yorkshire's Independent Restaurant Guide

Asparagus with Smoked Salmon

Annie Stirk runs the food PR and marketing company, Absolutely Food, she is also food consultant for Yorkshire Life magazine. Naturally she’s a brilliant cook and shares this easy asparagus recipe with us at Squidbeak

Serves 4


25g butter

1-2 tbsp rapeseed oil

450g bunch of fresh asparagus tips, washed

250g smoked salmon slices, cut into strips

150g block of pecorino or parmesan cheese

Freshly ground black pepper and sea salt


Heat a heavy based frying pan.

Add the butter and oil.

Toss in the asparagus tips and cook for 3-4 minutes, stirring to coat with the oil and butter.

Season with black pepper and salt.

Drop in the strips of prepared smoked salmon and cook for a further 2 minutes until the smoked salmon changes colour.

Tip the asparagus and salmon into one large dish or into individual bowls.

Garnish with a few shaving of pecorino or parmesan cheese.