Marinated asparagus with gravad salmon

Picture of marinated asparagus, potatoes and salmon.

Ingredients

  • 500 g white asparagus
  • Salt
  • 2 tbsp mango balsamic vinegar
  • 2 tbsp white wine or rosé (dry)
  • 2 tbsp rapeseed oil
  • Herb salt, pepper

Other ingredients

  • 1 ripe avocado
  • 100 g cherry tomatoes
  • ½ bunch of leaf parsley
  • 200 g sliced gravad salmon

Preparation

  1. Peel the asparagus, remove the woody ends and cook the whole spears in salted water for approx. 8 minutes until al dente. Remove with a slotted spoon, drain and place hot on a plate.
  2. Stir the balsamic vinegar, wine, oil, herb salt and pepper into a marinade and pour over the hot asparagus. Leave to cool.
  3. Before serving, roughly chop the parsley leaves, peel and slice the avocado and halve or quarter the cherry tomatoes.
  4. Serve the asparagus salad with the gravad salmon and serve immediately.
  5. Serve with fried potatoes if desired.

The first fresh asparagus is available from our direct marketers andweekly markets in our region!

The LandFrauen Mayen-Koblenz wish you bon appétit!