John Myers
Ingredients for 4 servings:
- ½ kg asparagus, green
- 200 g strawberries
- 4 strips of salmon fillet(s), frozen
- 5 tbsp olive oil, good
- 1 tsp raspberry vinegar
- 2 pinch(s) coriander powder
- Salt from the mill
- 50 g butter
- 4 pinches of chili powder
- 2 pinches of pepper
- 2 limes, juice
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Trim the ends of the asparagus by about 1/2 – 1 cm, then wash. Hull and quarter the strawberries, and place them in a blender. Add raspberry vinegar, 1 tablespoon of olive oil, 1 turn of freshly ground salt, coriander powder, and 2 pinches of chili powder. Blend and season to taste. The pesto should have a slight spiciness, meaning it tingles slightly on the tongue. If in doubt, add chili. After the pesto has stood for about 5 minutes, the spiciness will develop. At first, the sweetness of the strawberries should dominate, then the chili heat should slowly add more spice. Just before frying, cut the asparagus spears into three or four diamond-shaped pieces. Heat olive oil and butter in a pan and fry the asparagus for about 3 – 4 minutes, turning occasionally. Add a little pepper and salt if desired, but at least 2 turns of the mill. After thawing, fry the salmon fillets in the pan on all sides for about 3 minutes. Add salt and pepper, and pour over the lime juice. Cook for another 2 minutes. Arrange the asparagus in one corner of a large white plate (I like square ones), place the salmon opposite, and the delicious red pesto in the front. Serve with a Riesling from the Saar region, a Chardonnay, or a Chenin Blanc. This dish can be served as an appetizer or as a main course with small, baby potatoes baked in the oven in olive oil.
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