Spargel-Antipasti mit Lachs (White Asparagus and Smoked Salmon) recipe

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Ingredients

10 ounces white asparagus
1 tablespoon butter
1 pinch white sugar
salt to taste
4 ounces smoked salmon
3 tablespoons corn oil
1 tablespoon chopped fresh parsley
1 ounce Parmesan cheese
coarsely ground black pepper to taste

Nutrition Info

392.5 calories
carbohydrate: 7 g
cholesterol: 40.8 mg
fat: 33.1 g
fiber: 3.1 g
protein: 19.1 g
saturatedFat: 9.4 g
servingSize: -
sodium: 783.3 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.

  2. Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil, add butter, sugar, and salt. Reduce heat, simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.

  3. Divide smoked salmon between 2 serving plates. Place asparagus spears on top.

  4. Warm oil and parsley in a small saucepan over low heat until fragrant, about 5 minutes.

  5. Drizzle oil over asparagus. Grate Parmesan cheese on top using a cheese grater or shave into strips using a vegetable peeler. Season with pepper.

Recipe Yield

2 servings

Recipe Note

A special starter for a dinner for two: cooked white asparagus with smoked salmon, topped with fresh herbs and Parmesan cheese.

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