White asparagus with a raspberry vinegar dressing are topped with salmon and garnished with dill in this celebration of spring flavors.
- 2 lbs white asparagus
- 1/2 tsp salt
- 1/2 tsp sugar
- 4 tbsp raspberry vinegar
- 6 tbsp rapeseed oil (Rapsöl or canola oil)
- 1 tsp mustard
- 1 small onion
- 10 oz salmon chunks smoked or canned
- lettuce leaves
- fresh dill
- salt pepper, sugar
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.