White asparagus and smoked salmon salad

    1 hour 5 min

    This elegant salad with white asparagus, smoked salmon and dill is best served with toast or a fresh baguette.

    2 people made this

    Serves: 4 

    • 1kg white asparagus
    • 1/2 teaspoon salt, or to taste
    • pinch of granulated sugar
    • 1 tablespoon butter
    • 200g smoked salmon
    • 3 tablespoons white wine vinegar
    • 6 tablespoons olive oil
    • freshly ground black pepper to taste
    • 1 bunch fresh dill, minced

    Prep:15min  ›  Cook:20min  ›  Extra time:30min  ›  Ready in:1hr5min 

    1. Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Remove any woody ends with a knife and cut the spears into bite-size pieces. Place the asparagus in a pot with enough water to cover, 1/2 teaspoon salt, a pinch of sugar and the butter. Bring to the boil; reduce heat and simmer gently until the asparagus is tender and can be easily pierced with a sharp knife, about 15 to 20 minutes, depending on the thickness of the asparagus. Drain and place on a platter.
    2. Slice the smoked salmon into thin strips and add to the asparagus.
    3. Whisk white wine vinegar and olive oil together in a bowl until smooth. Pour it over asparagus and salmon; set aside for 30 minutes.
    4. Add freshly chopped dill to the salad just before serving.

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