Gravlax-Wrapped Asparagus Spears are an elegant, Scandinavian-inspired appetizer featuring tender asparagus spears wrapped in silky slices of gravlax (cured salmon). They’re fresh, refined, and make a beautiful addition to brunch tables, cocktail spreads, or Nordic-themed menus.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
Main Ingredients
16medium asparagus spears, woody ends trimmed
8slices of gravlax (cured salmon), halved lengthwise
1tbsplemon juice
1tspolive oil
Freshly cracked black pepper
Lemon zest, to finish
Optional Garnishes
Fresh dill sprigs or microgreens
Horseradish crème fraîche (for dipping)
Capers or pickled mustard seeds
Crushed pink peppercorns
Blanch the Asparagus
1
Bring a pot of salted water to a boil.
Add asparagus and blanch for 2–3 minutes, until bright green and tender-crisp.
Immediately transfer to an ice bath to stop the cooking and preserve color.
Drain and pat dry with paper towels.
Season and Wrap
2
In a bowl, lightly toss the asparagus with lemon juice, olive oil, and a touch of black pepper.
Wrap each spear with a strip of gravlax, spiraling it from base to tip or covering just the lower half, depending on the look you want.
Plate and Garnish
3
Arrange spears on a platter or tray, seam-side down.
Garnish with:
Lemon zest
A few sprigs of dill or a sprinkle of microgreens
Optional capers or pink peppercorns
Serving Suggestions
4
Serve chilled or slightly cool, ideally within an hour of assembly.
Ideal for:
Spring brunches
Nordic tapas or smørrebrød boards
As a light appetizer with chilled white wine or aquavit
Variations
5
No gravlax? Use cold-smoked salmon or prosciutto as an alternative.
Add crunch: Roll in crushed toasted almonds or hazelnuts.
Upgrade: Pipe a bit of lemon-dill cream cheese or goat cheese along the spear before wrapping.
Ingredients
Main Ingredients
16medium asparagus spears, woody ends trimmed
8slices of gravlax (cured salmon), halved lengthwise
1tbsplemon juice
1tspolive oil
Freshly cracked black pepper
Lemon zest, to finish
Optional Garnishes
Fresh dill sprigs or microgreens
Horseradish crème fraîche (for dipping)
Capers or pickled mustard seeds
Crushed pink peppercorns
Directions
Blanch the Asparagus
1
Bring a pot of salted water to a boil.
Add asparagus and blanch for 2–3 minutes, until bright green and tender-crisp.
Immediately transfer to an ice bath to stop the cooking and preserve color.
Drain and pat dry with paper towels.
Season and Wrap
2
In a bowl, lightly toss the asparagus with lemon juice, olive oil, and a touch of black pepper.
Wrap each spear with a strip of gravlax, spiraling it from base to tip or covering just the lower half, depending on the look you want.
Plate and Garnish
3
Arrange spears on a platter or tray, seam-side down.
Garnish with:
Lemon zest
A few sprigs of dill or a sprinkle of microgreens
Optional capers or pink peppercorns
Serving Suggestions
4
Serve chilled or slightly cool, ideally within an hour of assembly.
Ideal for:
Spring brunches
Nordic tapas or smørrebrød boards
As a light appetizer with chilled white wine or aquavit
Variations
5
No gravlax? Use cold-smoked salmon or prosciutto as an alternative.
Add crunch: Roll in crushed toasted almonds or hazelnuts.
Upgrade: Pipe a bit of lemon-dill cream cheese or goat cheese along the spear before wrapping.
