Sautéed Asparagus wrapped in Lox with Capers and a Creamy Dill Sauce

Using the fabulous flavors of a traditional bagels and lox brunch, this version swaps the bread for sautéed asparagus for a lower carb, fresh take that’s fabulous warm or cold!

All in the cure. The first part of serving this dish is to understand the flavors, to best emulate the classic bagels and lox. While lox and smoked salmon are a close cousin, and often sit by each other in the cooler section of your market, there is a fundamental difference. When preserving, lox are preserved using a brining technique of saltwater, which keeps the fish more fresh tasting. Smoking also preserves the fish, but adds the obvious smoked flavor. Either work great in this recipe, but I opted for lox simply to accentuate the lemon and caper flavors!

Some like it hot. I love beautiful brunch dishes….but not so much a fan of the alarm clock that often is the price to pay. While the asparagus is hot from cooking, you want to let it cool slightly so you can wrap the lox around it, creating an overall warm dish. If you would prefer, all aspects of this could be made ahead of time and stored in the fridge, then served chilled, creating a very effortless dish for any holiday or occasion to impress!

Looking for other great brunch ideas? Check out:

Caramelized Mixed Onion Crepe with Roasted Garlic and Thyme

Crustless Bruschetta Quiche with Kale and Mushrooms

Keto Air Fryer Scotch Eggs with a Curry Dijon Sauce

Chive and Goat Cheese Stuffed Tomatoes

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Sautéed Asparagus wrapped in Lox with Capers and a Creamy Dill Sauce

Hannah

A classic brunch favorite, but swap the bagel for this sautéed asparagus for a lower carb, fresh take!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Breakfast, brunch, Side Dish

Cuisine French, Mediterranean, Scandanavian

Servings 2

Equipment

• Skillet
• Mixing bowl
• Kitchen knife

Ingredients

  

• 12 spears Asparagus
• 1 tbsp Olive Oil
• 1 pkg Lox (could use smoked salmon)
• 3 tbsp Cream Cheese, room temperature
• 1 medium Lemon
• 2 tbsp Capers
• 1/4 cup Fresh Dill
• Salt and Pepper to taste

Instructions

 

• In skillet, warm oil and sauté the asparagus until tender. Remove from heat and set aside.

  *see notes above-could be done the night before and served cold.
• In a mixing bowl, combine cream cheese, the juice of half of the lemon, finely chopped dill (reserve some for garnish), and a splash of caper juice. Mix until smooth, and add salt and pepper to taste.
• In bundles of three, wrap the asparagus with a strip of the lox. Drizzle with the creamy dill sauce, and top with additional capers and fresh dill. Serve with a wedge of lemon. Enjoy!

Keyword Asparagus, Dill, Healthy, Keto, Low-carb, Salmon