Summary

Ingredients

• 1 kg asparagus
• 250 g smoked salmon
• 1 shallot (s)
• 1 bunch dill
• 4 tablespoon balsamic vinegar, light
• 6 tablespoon rapeseed oil
• 1 teaspoon Dijon mustard
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ sugar
• pepper

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Instructions

1. Peel the asparagus, cut into 5 cm long pieces and cook in salted water, then drain and let cool.
2. For the dressing, stir together the balsamic vinegar, rapeseed oil, mustard, salt, sugar and pepper. Add the finely chopped shallot and dill and mix well.
3. Place the asparagus pieces in a bowl with the coarsely chopped smoked salmon. Drizzle with the dressing and fold in well.
4. Let the salad soak in the fridge for at least 1 hour.