Summary

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

1. Peel the asparagus in the lower part and cut the stalks into about 3 pieces.
2. 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!
3. I serve ribbon noodles with it.