Summary

Ingredients

• 800 g asparaus, reen
• 12 slices salmon, smoked
• 400 g cream cheese
• 100 ml cream
• 1 lemon (s)
• 2 tablespoon chives, cut into rolls
• 6 tablespoon oil (olive oil)
• 12 stalks chives
• Salad-leaves
• salt and pepper

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Instructions

1. Wash the asparagus, peel the lower third and cut the stalks diagonally into pieces about four centimeters long, cook in boiling salted water for about 10 minutes, quench in ice water and drain. Halve the lemon and squeeze it, mix 2 tablespoons of lemon juice with the oil, season with salt and pepper. Add half of the chives, carefully fold in the asparagus and leave to stand in the marinade for 20 minutes. Mix the cream with the cream cheese, season with a little lemon juice, salt and pepper, add the rest of the chives. Spread out the salmon slices and spread the cheese mixture on top, gather the salmon at the top like a bag and tie together with a stalk of chives. Spread the lettuce leaves on a large plate, arrange the asparagus on top and place the salmon bags on top.