Toast: Smoked Salmon and Asparagus


I opened the fridge and a Tupperware full of cooked asparagus fell on my foot. It was obviously volunteering itself as my lunch so I accepted its sacrifice and set about figuring out what to do with it. Cooked asparagus isn’t your everyday leftover. It’s not like meatballs where you just reheat them and you’re good. Reheated asparagus is about as exciting as, well, reheated asparagus. My solution was, I freely admit, inspired. This little toast experiment was shocking in its deliciousness and has since become one of my most favorite excuses for cooking too much asparagus.


Smoked Salmon and Asparagus Toast

Bread of choice (mine was gluten free)
Cooked asparagus, at least 5 stalks, cut in half
Smoked salmon, at least 2 slices
Capers, 5-10 as preferred
Squeeze of lemon

Toast bread to desired toastiness. Spread with as much or as little mayonnaise as you like.

Arrange cut asparagus on bread in a single, or double, layer, as preferred. Lay sliced smoked salmon atop asparagus. Top with capers and a squeeze of fresh lemon.

Enjoy. Then go cook more asparagus for dinner so you can enjoy this little treat again tomorrow.


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