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.
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.
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.
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
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
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.
4 servings