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

Print Recipe Pin Recipe

Instructions

1. Peel the asparagus and trim off the bottom ends. In a large pot, boil the peeled ends and trimmings with water, salt, sugar, and 3 slices of lemon on medium-high heat for 30 minutes. Remove the ends, trimmings, and lemon slices from the broth. Add the whole asparagus spears and boil on medium-high heat for 20-30 minutes depending on thickness. Drain and set aside.
2. Prepare the dressing. Mash the raspberries with a fork until roughly broken down. Season with salt, pepper, a dash of balsamic vinegar, and olive oil. Finely chop the parsley.
3. Arrange the smoked salmon on serving plates and top with rocket. Place the cooked asparagus on top. Drizzle with the raspberry dressing, sprinkle with the chopped parsley, grind black pepper over, and drizzle with olive oil.
4. Serve with crispy white bread and a dry white Burgundy wine.