This elegant salad with white asparagus, smoked salmon and dill is best served with toast or a fresh baguette.
2 people made this
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
Method Prep:15min › Cook:20min › Extra time:30min › Ready in:1hr5min
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.
Slice the smoked salmon into thin strips and add to the asparagus.
Whisk white wine vinegar and olive oil together in a bowl until smooth. Pour it over asparagus and salmon; set aside for 30 minutes.
Add freshly chopped dill to the salad just before serving.