Summary

Ingredients

• 1 kg asparagus, green
• 200 g smoked salmon (smoked salmon fillet)
• 1 teaspoon mustard
• 1 pinch (s) pepper, freshly ground
• 1 pinch (s) dill or tarragon
• 3 tablespoons oil, a good one
• 100 g lettuce or baby spinach
• 1 tablespoon herbs or flowers to decorate

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Instructions

1. Wash the asparagus and break off the ends. Cook the asparagus in salted water until al dente - about 6 - 8 minutes, depending on the thickness of the sticks. Drain the asparagus well.
2. Mix the mustard with the pepper and dill or tarragon. Salt is usually not necessary. Gradually stir in the oil in very small portions to create a creamy sauce - like mayonnaise without an egg.
3. Cut the smoked salmon into wide strips.
4. Wrap the salmon around the asparagus spears. Spread the asparagus and salad on starter plates and pour the vinaigrette over them.
5. Serve decorated with herbs or flowers with fresh pastries or crostini.