Asparagus and Smoken Salmon Salad
Asparagus and Smoked Salmon Salad
Classic Sourdough Bread
Seasonal combination for springtime. This salad can be used as a main source with a glass of white wine. Easy to make and present.
Servings: 4
Prep Time: 5 min
Cook Time: 30
Calories: 280kcal
INGREDIENTS:
500g Green asparagus
4 Medium-sized potatoes
200g Smoked salmon
6 Eggs
200g Cherry tomatoes
1 Lemon
30g Green pesto (genovese or with arugula)
Dill and parsley
METHOD:
1.Before boiling the asparagus in salted water, you
must cut off any woody part and peel the lower
half with a peeler. If the asparagus is thin, it is not nec-
essary to peel it. Put asparagus in boiling water and
cook for about 4-5 minutes. They should be slightly
crunchy and green. Remove from the water and cool
in ice water to stop the cooking and keep a nice green
color. After that drain and keep aside..
2.Boil the eggs for about 12-13 minutes. and cool
them in cold water. After they have cooled, peel
and cut them in half
3.Boil the potatoes, cool and peel them. Slice into
slices and toss them with a little pesto, olive oil
and salt. Set aside.
4.Arrange the salad as shown in the photo and
serve with mayonnaise.
Enjoy your meal
