Asparagus with smoked salmon

For 3-4 persons:

1 kg fresh white asparagus,
400 gr smoked salmon,
1 cup finely chopped dill ,
1 cup of lemon balm and finely chopped parsley,
salt, pepper,
5 tbsp balsamic vinegar,
10 tbsp olive oil

Wash and peel the asparagus and cut the hard ends off. Cook the asparagus in light salted water, sugar and 1-2 tbsp butter for 10-20 min. over a medium heat until it is firm to the bit.
Arrange the asparagus on a plate and cover them with thin slices of salmon.
For the sauce: Grind finely chopped herbs using a pestle and mortar. Stir the herbs together with vinegar and oil. Bring the dish to taste with salt and pepper.

We recommend the Auxerrois Sélection des Asperges as table wine

Find a selection of our wines and crémants in the online shop
and you can also buy all of our wines and crémants in the wine shops:
Remerschen, Wellenstein, Wormeldange, Grevenmacher and Vinocity