DAILY DINNERS - Charred asparagus smoked salmon shrimp and rye crumb

Charred Asparagus, Smoked Salmon, Shrimp & Crumb

Serves 4	Prep 10 mins	Cooking 10 mins	Easy
			My rating
Ingredients

16 thin asparagus spears
150g fillet hot-smoked salmon, peeled & flaked
1 Granny Smith Apple, cut into fine matchsticks
punnet of mustard & cress
2 rye or other crackers, lightly crushed
70g brown shrimp

For the dressing
75ml extra virgin oil
25ml red wine vinegar

Heat a griddle pan. Char the asparagus for 10 mins, turning occasionally, until lightly burnt and tender (you can steam the asparagus first for a few minutes to soften them, depending on their thickness). Combine the oil and vinegar to make the dressing.
Divide the asparagus between four plates. Scatter over the salmon flakes, apple matchsticks, cress shoots and crumbled rye crackers, then finish with the shrimp. Drizzle over the dressing just before serving.

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