Asparagus and smoked salmon

Intensely good!

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What you need: (for 2 people)

• A bunch of green asparagus
• 4 slices of smoked salmon
• 1 shallot
• 2 teaspoonsOlivière olive oil
• 2 teaspoons of fish bone balsamic
• Olive oil
• Salt & Pepper

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1. Clean and carefully peel the green asparagus to the top. Cut off about 2 cm of the hardest part of the stalk.
2. Bring a large volume of salted water to the boil. Dip the asparagus in the water, heads up, and cook for 15 minutes at a simmer.
3. Refresh them under cold water and drain them. Cut them into sections and leave them to cool for about 1 hour.
4. Chop the shallot finely. Mix it in a bowl with the balsamic with fish bones and the oil. Season with salt and pepper.
5. Add the smoked salmon cut into strips and the asparagus in sections. Mix thoroughly and serve chilled.

Tip: This recipe can also be created with seaweed and seawater vinegar or truffle balsamic.

Don’t have the fish bone balsamic? Find it in our shop