Summary

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

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Instructions

1. 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.
2. 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.
3. 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.