A light, gastronomic salad with white asparagus, aromatic citrus vinaigrette, velvety avocado and delicate smoked salmon. Perfectly balanced in flavor and ideal for a formal first course or summer lunch.

Servings: 2-3
 Prep time: 20 minutes
 Cooking time: 10 minutes
 Total time: 30 minutes

Ingredients:

  • 6 Elingea white asparagus, cleaned and cut at the base
  • 1 ripe avocado, thinly sliced
  • 100 g smoked salmon, sliced
  • Salt, pepper
  • Arugula leaves or baby spinach (optional, for the base)
For the lemon-orange vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh orange juice
  • 1/2 tsp lemon zest
  • 1/2 tsp orange zest
  • 1/2 tsp Dijon mustard
  • 1/2 tsp honey or agave syrup (optional)
  • Salt & freshly ground pepper

Instructions:

  1. Cooking asparagus:
    • Boil white asparagus in salted water for 8–10 minutes until tender but not falling apart.
    • Immediately transfer to a bowl of ice water to retain color and firmness.
  2. Preparing vinaigrette:
    • In a bowl or jar, whisk together all vinaigrette ingredients until smooth.
  3. Plate setting:
    • On a plate or platter, spread arugula leaves (if using).
    • Add asparagus, alternating avocado slices and smoked salmon.
    • Drizzle with vinaigrette and sprinkle with a little freshly ground pepper.
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