Spargel-Antipasti mit Lachs (White Asparagus and Smoked Salmon)
A special starter for a dinner for two: cooked white asparagus with smoked salmon, topped with fresh herbs and Parmesan cheese.
- Serves: 2 persons
- 10ounces white asparagus
- 1tablespoon butter
- 1pinch white sugar
- salt to taste
- 4ounces smoked salmon
- 3tablespoons corn oil
- 1tablespoon chopped fresh parsley
- 1ounce Parmesan cheese
- coarsely ground black pepper to taste
Step 1Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.
Step 2Place 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.
Step 3Divide smoked salmon between 2 serving plates. Place asparagus spears on top.
Step 4Warm oil and parsley in a small saucepan over low heat until fragrant, about 5 minutes.
Step 5Drizzle oil over asparagus. Grate Parmesan cheese on top using a cheese grater or shave into strips using a vegetable peeler. Season with pepper.