I was deciding yesterday between 2 menu’s I had chosen, when I realized the asparagus soufflé dish was too large and would take more time than I was willing to spend now that the pool is open.   On the next page was this wonderful looking dish.  I needed more asparagus but had most of the rest.  I adjusted things to fit the amount we would eat and it was delicious.  (Jim picked up more asparagus.)  The whole recipe says serves six.  I basically cut it in half.

Ingredients:

3 bunches asparagus washed and trimmed (1 1/2#)

1/4 C EVOO

2 T lemonjuice

1 T honey

1 T caraway seeds

1/2 t kosher slat

1/4 t black pepper

4-6 oz thinly sliced lox-style smoked salmon

1 (5.3 oz.) container plain whole milk Greek yogurt

1 T capers, chopped + 1T brine

2 T chopped fresh dill + more for garnish

6 eggs, soft or hard cooked, peeled and quartered

Thinly sliced red onion

Directions:

1. Preheat the oven to 425 degrees F.  
2. Arrange the asparagus in a foil-lined shallow baking pan.
3. In a small bowl, whisk together the oil, lemon zest and juice, honey, caraway seeds, salt and pepper.  Drizzle over the asparagus and toss to coat.  Scatter the salmon slices on tip and roast 15 minutes.  Remove, let cool 5 minutes.  
4. Meanwhile, in a small bow, stir together the yogurt, capers, and brine and dill.  
5. Arrange the eggs over the asparagus, then spoon on the yogurt mixture.  Top with red onion slices and additional dill.  (I kept the dill separate for each of us to add what we wanted.)