A special starter for a dinner for two: cooked white asparagus with smoked salmon, topped with fresh herbs and Parmesan cheese.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.

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  • Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add butter, sugar, and salt. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.

  • Divide smoked salmon between 2 serving plates. Place asparagus spears on top.

  • Warm oil and parsley in a small saucepan over low heat until fragrant, about 5 minutes.

  • Drizzle oil over asparagus. Grate Parmesan cheese on top using a cheese grater or shave into strips using a vegetable peeler. Season with pepper.

Cook's Note:

Substitute another fresh herb, such as wild garlic, for the parsley if desired.

Nutrition Facts

393 calories; protein 19.1g; carbohydrates 7g; fat 33.1g; cholesterol 40.8mg; sodium 783.3mg. Full Nutrition
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