Asparagus and smoked salmon
Intensely good!
What you need: (for 2 people)
- A bunch of green asparagus
- 4 slices of smoked salmon
- 1 shallot
- 2 teaspoonsOlivière olive oil
- 2 teaspoons of fish bone balsamic
- Olive oil
- Salt & Pepper
- Clean and carefully peel the green asparagus to the top. Cut off about 2 cm of the hardest part of the stalk.
- Bring a large volume of salted water to the boil. Dip the asparagus in the water, heads up, and cook for 15 minutes at a simmer.
- Refresh them under cold water and drain them. Cut them into sections and leave them to cool for about 1 hour.
- Chop the shallot finely. Mix it in a bowl with the balsamic with fish bones and the oil. Season with salt and pepper.
- Add the smoked salmon cut into strips and the asparagus in sections. Mix thoroughly and serve chilled.
Tip: This recipe can also be created with seaweed and seawater vinegar or truffle balsamic.
