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Spargel-Antipasti mit Lachs (White Asparagus and Smoked Salmon)

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"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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40 m servings 392 cals
Original recipe yields 2 servings

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  1. Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.
  2. 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.
  3. Divide smoked salmon between 2 serving plates. Place asparagus spears on top.
  4. Warm oil and parsley in a small saucepan over low heat until fragrant, about 5 minutes.
  5. 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

Per Serving: 392 calories; 33.1 g fat; 7 g carbohydrates; 19.1 g protein; 41 mg cholesterol; 783 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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