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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 minsMain Ingredients
16 medium asparagus spears, woody ends trimmed
8 slices of gravlax (cured salmon), halved lengthwise
1 tbsp lemon juice
1 tsp olive 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:
Serving Suggestions
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
16 medium asparagus spears, woody ends trimmed
8 slices of gravlax (cured salmon), halved lengthwise
1 tbsp lemon juice
1 tsp olive 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:
Serving Suggestions
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.
Gravlax-Wrapped Asparagus Spears
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