Fine asparagus dish with salmon rose
easy
60 mins
60 mins
Ingredients
- 1 kg white asparagus
- 1 kg green asparagus
- 7-10 Tbsp Salt
- 1-2 TEASPOONS Sugar
- 10 g Butter
- 1/2 Pot of fresh chervil
- 6 TABLESPOONS Essig White Balsamic
- 1 TABLESPOON coarse mustard
- 1 TABLESPOON fine, medium hot mustard
- 7-10 Tbsp Pepper
- 6 TABLESPOONS Oil
- 8 discs (approx. 250 g) Smoked salmon
- 7-10 Tbsp Lemon
Directions
- 1
Wash and drain the asparagus. Peel the white asparagus completely, of the green asparagus peel only the lower third and cut off the ends. Bring a large pot with plenty of water, some salt, sugar and butter to the boil. First add the white asparagus and cook for about 10 minutes. Then add the green asparagus and cook for about 5 minutes. In the meantime, wash the chervil, shake it dry and chop it, except for something to garnish. Mix vinegar, 2-3 tablespoons of water, mustard, some salt, pepper and 1/2 teaspoon of sugar.
- 2
Add the oil and finally add the chervil. Lift the asparagus out of the cooking water, drain well and allow to cool slightly. In the meantime, form "roses" from the salmon slices. Arrange lukewarm asparagus and salmon roses on a plate. Pour some vinaigrette over the asparagus. Garnish with chervil leaves and lemon wedges. Add the rest of the vinaigrette
Nutrition Facts
350 kcal
10 g
24 g
21 g
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