HOT-SMOKED TROUT AND ROAST ASPARAGUS SALAD WITH HERBED OIL

“This dish works well warm or cold, so it’s perfect for packing up and taking to work for lunch the next day; just leave it out of the fridge for an hour or so before you eat it so it can come to room temperature.”

Serves 2

EASY

GREAT VALUE Preparation: 15 minutes

asparagus 400 g, trimmed pul biber (Aleppo chilli flakes) ½t olive oil 6T sea salt and freshly ground black pepper, to taste