Green asparagus with salmon and herb vinaigrette

Ingredients for 4 servings:

• 1 kg asparagus, green
• 200 g smoked salmon (smoked salmon fillet)
• 1 tsp mustard
• 1 pinch(s) pepper, freshly ground
• 1 pinch(s) of dill or tarragon
• 3 tbsp oil, a good
• 100 g lettuce or baby spinach
• 1 tbsp herbs or flowers for decoration

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

a simple and quick starter

Wash the asparagus and snap off the ends. Cook the asparagus in salted water until al dente – about 6-8 minutes, depending on the thickness of the stalks. Drain the asparagus well. Mix the mustard with the pepper and dill or tarragon. Salt is usually not necessary. Gradually stir in the oil in very small portions to create a creamy sauce – like mayonnaise without eggs. Cut the smoked salmon into wide strips. Wrap the salmon around the asparagus stalks. Arrange the asparagus and salad on appetizer plates and pour the vinaigrette over it. Serve garnished with herbs or flowers and fresh pastries or crostini.