Asparagus with Gravlax

Ingredients

• 1 kg asparagus spears
• salt, freshly ground pepper
• Endive salad
• 2 tbsp white wine vinegar
• 4 tbsp oil
• 150 g salad mayonnaise
• 2 tsp medium-hot mustard
• juice of half a lime
• 200 g gravlax (sliced)
• dill for garnish

Instructions

1. 1.

   Peel the asparagus, trim the ends and rinse. Boil in salted water for 10 minutes. Drain, shock with cold water and let drain.

2. 2.

   Clean, wash and dry the endive salad. Whisk vinegar with salt, pepper and oil. Toss the salad with this dressing.

3. 3.

   Whisk mayonnaise with mustard, lime juice, salt and pepper. Arrange asparagus together with gravlax, endive salad and mayonnaise on a plate. Garnish with dill.