Asparagus in Salmon with Dukkah
500g Tassal Smoked Salmon slices, halved
2 bunches asparagus spears, woody ends trimmed
50g Dukkah seasoning
Blanch the asparagus in a large saucepan of boiling water for 2 mins or until bright green and tender. Refresh under cold water then drain on absorbent paper. Wrap each asparagus spear with prepared smoked salmon. Sprinkle with Dukkah and some oil and serve.