Smoked Salmon and Asparagus

Ingredients

• 2 Eggs
• 2 pickled cucumbers
• 1 onion
• 1 tsp Mustard
• 4 tbsp salad cream
• Salt
• 2 pinch sugar
• pepper (ground)
• 500 g white asparagus
• 500 g Green Asparagus
• 100 g smoked salmon (slices)
• fresh chervil (for garnish)

Instructions

1. 1.

   Hard boil the eggs for about 10 minutes, rinse cold, peel and chop. Dice the pickles into small cubes. Peel and finely dice the onion. Mix the eggs with pickles, onion, mustard and salad cream into a remoulade, season with salt, sugar and pepper.

2. 2.

   Peel the white asparagus and trim about 2 cm off the lower end. Boil in salted water for about 8 minutes. Meanwhile wash the green asparagus, peel the lower third and also trim about 2 cm from the bottom. Add to the white asparagus and cook both together another 6-7 minutes until done. Remove from cooking water and drain.

3. 3.

   Divide the asparagus into four equal portions and wrap with smoked salmon. Arrange on plates and spread the remoulade over the asparagus. Garnish with fresh chervil. Serve warm or cold according to taste.