Asparagus salad with smoked salmon

Name: Asparagus salad with smoked salmon
Yield: 1
Ingredients: 1 kg white asparagus; 1 kg green asparagus; 7-10 Tbsp salt, pepper, sugar; 125–150 g Arugula (rocket); 1 collar Radishes; 3 TABLESPOONS White wine vinegar; 1-2 TEASPOONS liquid honey; 2-3 TABLESPOONS Oil (e.g. rape seed oil); 150 g smoked salmon in slices; 1 Beet Cress

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

1 kg white asparagus
1 kg green asparagus
7-10 Tbsp salt, pepper, sugar
125–150 g Arugula (rocket)
1 collar Radishes
3 TABLESPOONS White wine vinegar
1-2 TEASPOONS liquid honey
2-3 TABLESPOONS Oil (e.g. rape seed oil)
150 g smoked salmon in slices
1 Beet Cress

Directions

1
Wash the asparagus. Peel the whites and cut off the woody ends. Cut off only the ends of the green asparagus generously. Cut the asparagus into pieces. Cook the white asparagus in lightly salted water with a little sugar, covered with a little sugar, for 10-15 minutes until al dente. Cook the green asparagus for about 5 minutes
2
Wash the rocket, shake dry and pluck smaller if necessary. Clean and wash the radishes and cut into fine slices. Lift out the asparagus, keep the stock
3
Mix vinegar, 5 tbsp. asparagus stock, honey, salt and pepper. Fold in the oil well. Mix the prepared salad ingredients and marinade loosely, if necessary leave to stand briefly. Season salad again and arrange with salmon slices. Wash the cress, cut it from the bed and sprinkle over the salad