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Image of asparagus and lox recipe

Lox & Asparagus Salad

30 min.
Serves 4


8 oz. whipped cream cheese

2 Tbsp. scallions, chopped

1 fennel bulb 

1 Tbsp. extra virgin olive oil

Pinch of salt and pepper 

1 bunch Farm Direct Supply asparagus, ends trimmed

1 Tbsp. extra virgin olive oil

Pinch of salt and pepper 

4 eggs

4 oz. smoked salmon slices

½ cup capers, drained, for garnish

½ cup fresh dill, for garnish

½ lemon, sliced into half-moons, for garnish


Step 1.

Preheat the oven to 400°F.

Step 2.

Combine cream cheese and scallions and set aside.

Step 3.

Cut stalks off the fennel bulb, then thinly slice bulb lengthwise and place on a baking sheet.  Drizzle with first listed olive oil, salt, and pepper (the lox has a lot of salt, so you don’t need much). Roast for about 15 minutes until lightly browned and starting to crisp. Flip over and roast for another 5 minutes. Set aside.

Step 4.

Meanwhile, place asparagus on a baking sheet, drizzle with second listed olive oil, salt, and pepper. Roast for 5–8 minutes, until al dente. Thicker stalks may take a couple minutes longer.  Set aside.

Step 5.

While veggies are roasting, add water to a medium sized pot and bring to a boil. Gently place eggs in boiling water. Let cook for 7 minutes for soft boiled eggs, 9 minutes for medium, and 11 minutes for hard boiled eggs. Remove from water and place in an ice bath for about 5 minutes.  Gently peel and slice eggs.

Step 6.

Assemble a serving platter with smoked salmon, capers, dill, lemon, cream cheese dollops, roasted fennel and asparagus, and egg slices. Serve with bread or bagels of your choice.