Salmon and asparagus roll with lemon vinaigrette

Name: Salmon and asparagus roll with lemon vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Stalks of green asparagus (approx. 250 g); 250 g Kohlrabi; 6 TABLESPOONS Oil; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 ml Vegetable broth; 50 g young lettuce; 7-10 Tbsp grated peel + juice of 1 organic lemon; 8 discs Smoked salmon; 4 Lemon slices

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Stalks of green asparagus (approx. 250 g)
250 g Kohlrabi
6 TABLESPOONS Oil
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 ml Vegetable broth
50 g young lettuce
7-10 Tbsp grated peel + juice of 1 organic lemon
8 discs Smoked salmon
4 Lemon slices

Directions

1
Wash the asparagus, cut off the woody ends. Cut the asparagus spears in half. Clean, peel and cut the kohlrabi into 16 sticks. Heat 1 tbsp. oil, fry the asparagus and kohlrabi in it. Season with sugar, salt and pepper.
2
Deglaze with broth and simmer for about 8 minutes. Take the vegetables out of the pan and let them cool down.
3
Wash the salad and drain well. For the vinaigrette, whisk lemon zest, juice, sugar, salt and pepper. Fold in 5 tbsp. oil in a thin stream. Season the vinaigrette to taste again. Wrap 2 pieces of asparagus and 2 pieces of kohlrabi in 1 slice of salmon each.
4
Arrange on plates with the salad and lemon slices. Drizzle with the vinaigrette. Bread tastes good with it.