Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g asparaus, white, peeled
- 500 g asparaus, reen
- 2 tablespoon lemon juice
- 1 teaspoon sugar
- 100 ml vegetable stock
- 1 teaspoon mustard, sweeter
- 3 tablespoon vinegar (white wine vinegar)
- 2 teaspoons oil
- 1 teaspoon pepper, pink berries
- 180 g salmon, smoked
Print Recipe
Pin Recipe Instructions
- Cut the asparagus into pieces and cook in salted water with 1 tablespoon of lemon juice and a pinch of salt for about 10 minutes.
- For the dressing, whisk together the broth, the remaining lemon juice, the remaining sugar, mustard, vinegar, oil and pink pepper and season with salt and pepper.
- Twist the salmon into florets. Drain the asparagus and arrange on plates with the salmon. Drizzle with the dressing and serve garnished with a few mint leaves.
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