Asparagus Salad with Salmon
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g asparaus, white
- 500 g asparaus, reen
- 2 tablespoon vinegar (herb vinegar)
- 4 tablespoon oil
- 0.5 teaspoon ½ mustard, hot
- 3 shallot (s)
- 2 tablespoon dill
- 200 g salmon (smoked salmon), sliced
- 1 teaspoon pepper - grains, pink
- 1 pinch (s) salt and pepper
- some butter
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, only the lower third of the green. Remove the woody ends and cut the asparagus into pieces approx. 5 cm long. Depending on the thickness, cook in boiling salted water (with a pinch of sugar and a little butter) until al dente for 5-7 minutes. Then quench with cold water.
- Mix a marinade with the vinegar, oil and mustard. Cut the shallots into very fine cubes and add to the marinade. Finely chop the dill and stir into the marinade, season with a little salt and pepper from the mill.
- Cut the smoked salmon into fine slices and stir into the marinade together with the asparagus pieces. Sprinkle with fresh dill and peppercorns just before serving.
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