Asparagus with chervil butter and smoked salmon

Name: Asparagus with chervil butter and smoked salmon
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg white and green asparagus; 7-10 Tbsp Salt; 2 pots chervil; 40 g Butter or margarine; 8 discs (45 g each) smoked salmon; 7-10 Tbsp colourful pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg white and green asparagus
7-10 Tbsp Salt
2 pots chervil
40 g Butter or margarine
8 discs (45 g each) smoked salmon
7-10 Tbsp colourful pepper

Directions

1
Wash the asparagus, peel the white one completely, in the case of the green one, peel only the lower third. Cook the asparagus in boiling salted water for about 18 minutes. In the meantime, carefully wash the chervil, dab dry and pluck from the stalk. Foam up fat in a pan, sprinkle half of the chervil over it. Remove the asparagus from the water and allow to drain. Pour chervil butter over the asparagus and arrange on plates with the salmon. Serve sprinkled with remaining chervil and coloured pepper