Charred Asparagus with Smoked Salmon, Shrimp and Rye Crumbs

• thin asparagus spears16
• hot-smoked salmon↗150g fillet g

  peeled and broken up

• Granny Smith apple1

  thinly sliced

• watercress½pack

  gathered

• rye crackers2

  lightly crushed

• brown shrimp↗70g g
• extra virgin rapeseed oil↗75ml ml

  (smoked, if available)

• red wine vinegar↗25ml ml

Step-by-step instructions

1. 1

   Heat a grill pan. Char the asparagus for 10 minutes, turning occasionally, until lightly browned and tender. Mix the oil and vinegar to make a dressing.

2. 2

   Divide the asparagus among four plates. Top with pieces of salmon, thin apple strips, watercress leaves and crushed rye crackers, then add the shrimp. Drizzle with the dressing just before serving.