Roasted asparagus with smoked salmon and lime

Viva 8/10/2008

Amanda Laird

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Serves 4

16	Gourmet potatoes
1	Salt, (to season)
1 tbsp	Olive oil
16	Asparagus, (to 20 depending on size, trimmed)
200 g	Smoked salmon

4	Limes
1	Lemon, (juice of)
½ cup	Extra virgin olive oil
1 tbsp	Wholegrain mustard
1 tsp	Brown sugar
1	Salt & freshly ground pepper, (to season)

Boil the potatoes in salted water for 15-20 minutes or until tender. Drain and leave to cool then slice.
Preheat the oven to 200C. Lightly oil an oven tray, arrange the asparagus, season and cook for 10 minutes.
On a serving platter arrange the potatoes and the asparagus then arrange the salmon.
Slice two limes into quarters and arrange on the platter. Zest and juice the remaining limes.
Whisk the lime juice and zest with the lemon juice, oil, mustard, sugar and seasoning. Spoon over the potatoes, asparagus and salmon then serve.

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