If you can find white asparagus, it's the tastiest. But green asparagus will do, also. You are set for a flavorful spring salad. Mid-April to the end of June is (white) asparagus season (Spargelzeit) in Germany.
White asparagus (aka "white gold") is also grown in Spain, the Netherlands, France, Italy, Belgium, Switzerland, and Peru.
Spargel-Lachs-Salat (Germany)
Servers 4
2 pounds (910 g) organic asparagus, washed and peel, cut off the ends
1/2 tsp. (2,5 g) each: Himalayan salt and sugar
4 Tbs. (60 ml) raspberry vinegar
6 Tbs. (90 ml) olive oil
1 tsp. (5 g) mustard
1 small organic red onion, chopped
10 ounces (285 g) wild salmon chunks, smoked or canned, divided into bite-size pieces
organic lettuce leaves
dill
eins 1. Cut the asparagus into 1 1/2 inch (380 cm) chunks.
zwei 2. Bring water to a boil, add the salt, sugar, and asparagus. Cook 10-15 minutes.
drie 3. Remove and drain the asparagus. Set aside to cool.
vier 4. Whisk the oil, mustard, and some sugar.
fünf 5. Add the asparagus, chopped onion, and salmon chunks.
sechs 6. Fold the mixture, cover, and chill for about 30 minutes.
sieben 7. Plate the lettuce leaves, add the salmon and garnish with dill.
Try other asparagus dishes: https://veggiefernandezs.blogspot.com/search/label/asparagus
