Summary

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

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Instructions

1. 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.
2. 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.
3. 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.