Roasted Asparagus with Cajun Spice Smoked Salmon and Pickled Onions

Ingredients

1 bunch Asparagus
2 tablespoon Olive Oil
1 Lemon, zested & juiced
1 tablespoon Honey
4oz Echo Falls Hot Smoked Coho Salmon -Cajun crumbled into ½ inch flakes.
1 Fresno Chili Pepper, thinly sliced into coins
1 tablespoon Rosemary, chopped
1 tablespoon Thyme, chopped
½ Cup Apple Cider Vinegar
1 teaspoon Sugar
1 ½ teaspoon Kosher Salt
1 Cup Water
1 Red Onion, thinly sliced

Directions

Step 1: Make the pickled red onions

Whisk vinegar, sugar, salt, and water in a small bowl until sugar & salt dissolve. Place onion in a jar or bowl; pour in vinegar mixture and cover. Let sit at room temperature for 1 hour. Cover & chill. Drain onions before using. Can be made two weeks ahead.

Step 2: Prepare the asparagus and assemble to serve

Preheat oven to 425 F. Arrange asparagus in a foil-lined shallow baking pan. In a small bowl whisk together olive oil, lemon zest and juice, honey, salt, and black pepper. Drizzle oil mixture over asparagus; toss to coat. Roast for 15 minutes. Top cooked asparagus with smoked salmon and garnish with chilis, picked red onions*, and herbs.

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