Asparagus on smoked salmon with raspberry dressing

Ingredients for 2 servings:

• 500 g asparagus, thin white
• 150 g smoked salmon
• 1 handful of arugula
• 1 lemon(s) (organic)
• 1 shot of balsamic vinegar
• 100 g raspberries, thawed
• Parsley
• Salt and pepper, black, freshly ground
• Sugar
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Asparagus in a completely different and very delicious way!

Peel the asparagus and trim off the ends. Boil the peels and ends together with 2 liters of water, salt, sugar, and three lemon slices for about 30 minutes to make a stock. Remove the peels, ends, and lemon slices from the stock. Cook the asparagus in the stock for about 20 to 30 minutes, depending on the thickness, until soft. Finely mash the raspberries with a fork. Season with salt, pepper, a dash of balsamic vinegar, and olive oil. Finely chop the parsley. Divide the smoked salmon among portions and garnish with arugula. Place the cooked asparagus on top. Drizzle the raspberry dressing over the asparagus, scatter the chopped parsley over it, grind it over with pepper, and drizzle with a little olive oil. Serve with crusty white bread and a dry Pinot Grigio.