Asparagus plate with mustard vinaigrette

Name: Asparagus plate with mustard vinaigrette
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg white and green asparagus; 7-10 Tbsp salt, sugar, pepper; 1 TEASPOON Butter; 1/2 bunch/pot of chervil; 8 discs (approx. 250 g) Smoked salmon; 4-5 Tbsp mild vinegar (e.g. white balsamic vinegar); 3-4 Tsp Mustard (e.g. coarse and medium hot); 5-6 Tbsp Oil; 7-10 Tbsp Organic Lemon

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg white and green asparagus
7-10 Tbsp salt, sugar, pepper
1 TEASPOON Butter
1/2 bunch/pot of chervil
8 discs (approx. 250 g) Smoked salmon
4-5 Tbsp mild vinegar (e.g. white balsamic vinegar)
3-4 Tsp Mustard (e.g. coarse and medium hot)
5-6 Tbsp Oil
7-10 Tbsp Organic Lemon

Directions

1
Wash the asparagus. Peel the white, cut off the woody ends. Cut off only the ends of the green one generously.
2
Cook the white asparagus in boiling, lightly salted water, covered with 1 teaspoon sugar and butter for 15-20 minutes. Add green asparagus and cook for about 8 minutes
3
Wash the chervil, pluck the leaves. Roll up salmon slices into "roses
4
Lift out the asparagus and cool down a little. Mix 5-6 tbsp. asparagus stock, vinegar, mustard, salt, pepper and 1/2 tsp. sugar. Fold in the oil. Stir in chervil. Arrange asparagus and salmon roses. Pour some mustard vinaigrette over the asparagus. Garnish with lemon. Add the rest of the vinaigrette. Delicious with baguette
5
Drink: cool white wine