1. Heat oven to 425 degrees. Line one large or two medium baking sheets with parchment paper.

  2. Slick asparagus spears with olive oil, plus salt and pepper to taste. Spread them out on baking sheet(s) and roast until asparagus begins to sizzle, 3 to 4 minutes. Let cool.

  3. Combine mayonnaise, mustard, dill, lemon zest, lemon juice, capers, caper juice and pepper to taste in a small bowl. Remove skin and bones from fish; coarsely flake it with a fork. Shave radishes with a mandolin or slice them as thinly as possible.

  4. To assemble, lay a lettuce leaf on each serving plate; top with a few spears asparagus, 2 to 3 tablespoons flaked fish and some radishes. Drizzle each pile with a little sauce. Diners can roll them up and eat by hand, or use a knife and fork.

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