Asparagus and Smoked Salmon Salad on Fennel
calories: medium
category: starter
cost: medium
difficulty: easy
preparation time: 30
Ingredients
Asparagus 500 gr.
Smoked salmon 200 gr.
Fennel 2 medium
Extra virgin olive oil as required
Parsley a few leaves
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Smoked salmon 200 gr.
Fennel 2 medium
Extra virgin olive oil as required
Parsley a few leaves
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Remove the harder tips and leaves from the asparagus and boil in hot salted water for about a quarter of an hour. Remove them very delicately so as not to break them.
Clean and cut the fennel into slices to form the base of your salad. When the asparagus have cooled, place them on the fennel slices. Cut the smoked salmon into strips for your salad arrange them over the asparagus leaving spaces for the vegetables to peep through.
Season with salt and pepper and sprinkle sparsely with the extra virgin olive oil and the diced parsley. The Chef's tips If you wish to offer your asparagus to your guests if different guises, let us suggest matching them with something salty such as speck on a bland base such as boiled potatoes or toast.
Drink a glass of Sauvignon del Friuli wine with your recipe. Curiosity s vegetable is considered in Germany as fit for a King’s table, in fact it has been mentioned as ‘delightful fare for lovers of food. Germans celebrate the asparagus season with great appetite and the Germans have even founded a Museum dedicated to this exquisite gift of nature.
Clean and cut the fennel into slices to form the base of your salad. When the asparagus have cooled, place them on the fennel slices. Cut the smoked salmon into strips for your salad arrange them over the asparagus leaving spaces for the vegetables to peep through.
Season with salt and pepper and sprinkle sparsely with the extra virgin olive oil and the diced parsley.
Drink a glass of Sauvignon del Friuli wine with your recipe.
