Smoked salmon, egg and asparagus roll ups
- 12 asparagus spears
- 12 eggs
- ½ red onion, thinly sliced
- 8 ounces wild smoked salmon
Instructions:
Adults love Smoked Salmon, Egg, and Asparagus Roll Ups as an appetizer.
- Slice or snap off the bottom 2-4 inches of the asparagus spears. In boiling water or in the microwave, cook asparagus 3-5 minutes until it softens but is still fairly firm.
- Whisk the eggs. Warm a 10-inch or smaller skillet with a little oil or butter in it and pour 2-3 tablespoons of egg in, swirling the skillet around to evenly spread the egg into a very thin layer. Let the egg cook about 1 minute until firm, then slide out of the pan. Repeat until eggs are gone.
- Lay an egg “crepe” on a flat surface. On one end of the crepe, layer salmon with an asparagus spear and slices of onion. Roll the crepe up. Repeat with remaining crepes and asparagus spears.