Summary

Ingredients

• 500 g asparaus, thinner white
• 150 g salmon, smoked
• 1 handful rocket
• 1 lemon (organic)
• 1 dash balsamic vinegar
• 100 g raspberries, thawed
• parsley
• Salt and pepper, black, freshly ground
• sugar
• olive oil

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Instructions

1. Peel the asparagus and cut off the end pieces. Boil the peel and end pieces together with 2 liters of water, salt, sugar and three slices of lemon for about 30 minutes. Lift the peel, end pieces and lemon wedges out of the brew. Cook the asparagus in the stock for about 20 to 30 minutes, depending on its thickness.
2. Finely mash the raspberries with a fork. Season with salt, pepper, a dash of balsamic vinegar and olive oil. Finely chop the parsley.
3. Spread the smoked salmon on serving plates and garnish with rocket. Place the cooked asparagus on top. Drizzle the raspberry dressing on the asparagus, sprinkle with the chopped parsley, grind with pepper and drizzle with some olive oil.
4. It goes well with crispy white bread and a dry, gray burgundy.