1 bunch asparagus, ends trimmed (about 20 spears) *
2 tablespoons Pratt’s extra virgin rapeseed oil *
4 to 6 ounces thinly sliced New Forest Smokery smoked trout * (1 slice per asparagus spear)
1 tablespoon chopped fresh dill *
1 small tub of crème fraiche
Salt and Pepper to taste
Lay the asparagus on a foil-lined baking sheet. Drizzle with rapeseed oil. Sprinkle with salt and pepper. Roast or grill until cooked and starting to brown around the edges, approx. 6 – 10 minutes. Allow to cool.
Mix together the crème fraiche, chopped dill and salt and pepper to taste.
Once the asparagus have cooled, wrap 2 – 3 spears in a slice of smoked trout. Serve with crème fraiche and a slice of lemon.
* Available from your local producer at Hampshire Farmers’ Markets