Asparagus Salad with Salmon

Recipe of the Month: April, 2008

Ingredients:

2 lbs. white asparagus
1/2 teaspoon each of salt and sugar
4 tablespoons raspberry vinegar
6 tablespoons rapeseed oil (Rapsöl, or canola oil)
1 teaspoon mustard
1 small onion
10 oz. salmon chunks (smoked or canned)
lettuce leaves and fresh dill to decorate
salt, pepper, sugar

Preparation:

Wash and peel the asparagus, cut off the ends. Cut the spears into 1 - 1 1/2 inch chunks. Boil water, adding the salt and sugar, then add the asparagus and cook for 10-12 minutes. Remove the spears from the water, drain well and let cool.
Combine vinegar with salt, pepper and sugar, then whisk in oil and mustard. Peel, finely chop and add the onion. Divide the salmon into bite-size pieces and combine with the asparagus pieces. Carefully fold under the marinade, cover and chill the salad for about 30 minutes. Arrange the salad on lettuce leaves and garnish with fresh dill.