Marinated asparagus with smoked salmon

Name: Marinated asparagus with smoked salmon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1.25 kg white asparagus; 7-10 Tbsp Salt; 1/2 TEASPOON Sugar; 7-10 Tbsp a few squirts of lemon juice; 3 Eggs; 3 Tomatoes; 1 Onion; 2 stem(s) Parsley and Dill; 1 collar Chives; 6 TABLESPOONS white balsamic vinegar; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 150 g smoked salmon

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1.25 kg white asparagus
7-10 Tbsp Salt
1/2 TEASPOON Sugar
7-10 Tbsp a few squirts of lemon juice
3 Eggs
3 Tomatoes
1 Onion
2 stem(s) Parsley and Dill
1 collar Chives
6 TABLESPOONS white balsamic vinegar
4 TABLESPOONS Oil
7-10 Tbsp Pepper
150 g smoked salmon

Directions

1
Wash and peel the asparagus and cut off the woody ends briefly. Cook the asparagus in boiling salted water with some sugar and lemon juice at medium heat for 15-20 minutes. Drain.
2
In the meantime, boil the eggs hard for about 10 minutes. Cold rinse, peel and finely dice 2 eggs. Clean, wash, quarter and seed the tomatoes. Finely dice the flesh. Peel and finely chop the onion.
3
Wash the herbs, dab dry and chop except for something to garnish. Mix egg and tomato cubes, onion and herbs with vinegar, oil and 75 ml asparagus stock. Season with salt, pepper and sugar.
4
Spread the marinade on the hot asparagus. Cover and leave to stand for about 30 minutes. Cut the rest of the egg into slices. Serve the salmon with the asparagus. Serve garnished with remaining herbs and slices of egg.