- Step 1
Preheat oven to 200°C. Brush the bread with 2 tablespoons oil and place on a large baking tray. Bake for 12-15 minutes, turning halfway through, until crisp and golden.
- Step 2
Meanwhile, place horseradish, cream cheese, ricotta and lemon zest and juice in a food processor and whiz until smooth. Add salmon and dill and pulse until just combined. Stir through capers and season. Cover and chill.
- Step 3
Heat a chargrill pan over medium-high heat. Brush asparagus with 1 tablespoon oil and season. Grill, turning, for 2-3 minutes until charred.
- Step 4
Drizzle smoked salmon dip with remaining 1 tablespoon oil and garnish with extra dill sprigs. Serve with asparagus, artichoke hearts and bread.