Asparagus Salmon Salad

Ingredients

• 500 g white asparagus
• Salt
• 2 Tomatoes
• 200 g Salmon fillet
• 1 untreated lemon
• 1 bunch Basil
• 1 bunch arugula
• 100 g dandelion leaves
• white pepper
• 2 tbsp olive oil

Instructions

1. 1.

   Wash the asparagus, trim and peel the ends. Cut into 4-5 cm pieces, set aside the tips. Bring a large pot of water to a boil at 3-4 cm depth. Cook the asparagus pieces covered for 5 minutes. Add the tips and cook another 5 minutes. Drain and reserve the cooking liquid.

2. 2.

   Wash the tomatoes and dice them. Cut the salmon into cubes. Rinse the lemon hot, slice half into rounds and juice the other half. Put the lemon slices in a pot, cover with 2 cm of asparagus broth and bring to a boil. Add the salmon and let it sit covered on a turned-off burner for 2-3 minutes.

3. 3.

   Wash the basil, cut leaves into strips. Wash arugula and dandelion, dry and distribute onto four plates. Mix lemon juice with salt and pepper, whisk in 2 tablespoons of asparagus broth and olive oil. Combine drained salmon with asparagus, basil and tomatoes and arrange on the salad greens. Pour dressing over.