Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 500 g asparaus, reen
- 1 pack smoked salmon, (200g)
- 2 tablespoon butter
- 250 ml vegetable stock
- 100 ml cream
- 10 peppercorns, green, pickled
Print Recipe
Pin Recipe Instructions
- Peel the asparagus in the lower part and cut the stalks into about 3 pieces.
- Melt the butter in a large pan and fry the asparagus over medium heat for about 5 minutes until al dente. Then deglaze with the vegetable stock and let it boil down a little, pour in the cream to taste. Grind the peppercorns in a mortar and add to the asparagus. Cut the smoked salmon into strips and add to the asparagus at the end, it should only give off taste but not cook!
- I serve ribbon noodles with it.
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