Asparagus Salad with Hot-Smoked Salmon Filet

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


  1. Peel the asparagus from just below the tip. Cut crosswise into ca. 1 cm thick slices.
  2. 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.
  3. Set aside and let cool down. Strain any excess juice.
  4. Cut the bottom end off the Belgian endive and discard. Cut crosswise into three to four pieces, separate the leaves, wash and dry them.
  5. Remove any skin from the salmon and pick the meat into small chunks.
  6. Mix the cooled down asparagus, Belgian endive leaves and salmon meat in a large bowl.
  7. Make a dressing from the ingredients.
  8. Add to the salad and mix carefully.
  9. Serve decorated with a tip of a branch of dill.

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