Asparagus in smoked salmon with basil vinaigrette


Ingredients to serve 4

20 Ardo whole white asparagus spears,
8 slices smoked salmon,
100 g Ardo tomato chunks,
2 teaspoons Ardo chopped basil,
1dl olive oil,
juice of 1 lemon,
8 sprigs chervil,
pepper and salt




  1. Bring lightly salted water to the boil and cook the asparagus until al dente. Then leave to cool in the cooking juices.
  2. Mix the olive oil, lemon juice and basil into vinaigrette, season with pepper and salt.
  3. Drain the asparagus and arrange on a dish. Arrange 2 slices of smoked salmon on top and garnish with the tomato chunks.
  4. Dress with the vinaigrette and finish with a few sprigs of chervil.
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