Smoked salmon with asparagus
Instructions
Season the asparagus with a little oil and lemon (no salt, because the salmon is very tasty) and drain them.
Roll out on a shelf the salmon slices and arrange on each two asparagus, so that some of the tips protrude out; roll forming of the salmon spring rolls that have radiating on a round service.
Passed hard-boiled eggs to Mashers, dropping the past into the Centre of the plate, for garnish.
Serve with bread croutons lightly coated with butter.
Undressed or rolls with oil or with lemon.
If there are no fresh asparagus (the most suitable are those white, di Bassano) you can use frozen or canned ones: the result will be satisfactory.
Ingredients and dosing for 4 persons
- 8 thin slices of smoked salmon
- 200 g of already boiled asparagus tips
- 2 hardboiled eggs
- 1 tablespoon of lemon juice
- 1 tablespoon of olive oil
- To accompany:
- Some of lightly buttered bread croutons