1/4 cup fresh-squeezed lemon juice
3/4 cup extra-virgin olive oil
salt and freshly cracked black pepper
2 large bunches asparagus, ends trimmed
2 eggs, hard-boiled and peeled
1 pound thinly sliced smoked salmon
2 tablespoons capers
1/4 cup red pearl onions, peeled and blanched in boiling water until tender (optional)
1 tablespoon chopped dill
Whisk lemon juice and olive oil in a bowl and season with salt and pepper. Blanch asparagus in salted boiling water for 2 minutes and refresh in ice water. Toss asparagus with the lemon dressing in a bowl and season with salt and pepper (retain a bit for serving). Grate the hard-boiled eggs on a cheese grater and set aside. Roll each asparagus spear with a thin slice of smoked salmon. Place asparagus with salmon on a serving platter. Garnish with chopped egg, capers, red onions and chopped dill. Drizzle some of the dressing over the entire salad and serve. Serves 6 to 8.
