How to make it

  • To make the tarragon mayonnaise, place the mayonnaise in a bowl. Add the tarragon, lemon juice, olive oil and salt and stir to mix well. Cover and refrigerate until serving.
  • Break off any tough stem ends from the asparagus, then trim the ragged ends with a knife. Bring a fry pan three-fourths full of water to a boil over high heat. Add the asparagus and boil for 2 minutes. Drain, rinse with cold running water until cool and drain again.
  • Prepare a fire in a grill or preheat a grill pan over medium heat. Place the asparagus directly on the grill rack or in a grill basket on the rack, or place them in the grill pan. Cook, turning as needed, until lightly marked with grill lines and just tender, 2 to 3 minutes per side.
  • To serve, make a bed of the smoked salmon slices on 4 individual plates, dividing the salmon evenly. Arrange the grilled asparagus on top of the salmon along with some tarragon mayonnaise, dividing evenly. Garnish with the lemon wedges. Serves 4.

Reviews & Comments 1

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    " It was excellent "
    angelinaw ate it and said...
    I think that this dish is a winner! I am bookmarking it for me to try this summer, when I can grill again. I love the flavor combinations! Thanks for sharing.
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