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.

Portions : 2-3
 Temps de préparation: 20 minutes
 Temps de cuisson : 10 minutes
 Durée totale: 30 minutes

Ingrédients du produit

  • 6 Elingea white asparagus, cleaned and cut at the base
  • 1 ripe avocado, thinly sliced
  • 100 g smoked salmon, sliced
  • Sel, poivre
  • 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)
  • Poivre fraîchement moulu

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. Dressage de l'assiette.:
    • 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.
Plus récent Poitrine de poulet grillée et asperges blanches à la sauce hollandaise
Back to list
Plus vieux Canapés au saumon fumé et aux asperges