As much as I love chanterelles: Their appearance on the markets also signals the end of the most important vegetable season in my country of residence – asparagus season. So when I spotted the first chanterelles recently I fell into a – I tend to say: natural, at least for a born and bred German – panic that soon enough, the highly revered vegetable will no longer be available but until the next spring.
The consequential action was inevitable: I found myself carrying 2 1/2 kg of the „white gold“ home without any takers but myself. So, equally consequentially, new recipes had to be tried, invented, rated and finally – when deemed successful – posted here!
The recipe posted here is one that I certainly like particularly and I feel it will become one of my staples. Well, until next year’s asparagus season then!
For the salad:
- 1 kg of white asparagus
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 1 teaspoon of sugar
- 1/4 teaspoon of salt
- 1 Belgian endive
- 150 grams of hot-smoked (Stremel) salmon filet
For the dressing:
- juice and zest of 1/2 lemon
- 2-3 tablespoons of extra virgin olive oil (not too strong in taste)
- 1/4-1/2 shot of Limoncello
- 1 teaspoon of honey Dijon mustard
- freshly ground black pepper, salt
- 1/2 bunch of dill finely chopped, 1 tip of a branch for decoration
- Peel the asparagus from just below the tip. Cut crosswise into ca. 1 cm thick slices.
- Over medium heat, let the butter and olive oil warm up in a larger non-stick frying pan. Tip in the asparagus, add the sugar and salt and sauté for approximately 10 minutes until al dente.
- Set aside and let cool down. Strain any excess juice.
- Cut the bottom end off the Belgian endive and discard. Cut crosswise into three to four pieces, separate the leaves, wash and dry them.
- Remove any skin from the salmon and pick the meat into small chunks.
- Mix the cooled down asparagus, Belgian endive leaves and salmon meat in a large bowl.
- Make a dressing from the ingredients.
- Add to the salad and mix carefully.
- Serve decorated with a tip of a branch of dill.