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🍽️ Tender white asparagus with salmon, fresh strawberries and creamy orange dressing

751 kcal · 30 min · 4 servings

Ingredients

• 1 kg white asparagus
• salt
• 200 g salmon fillet (skinless)
• 250 g strawberries
• 1 egg yolk
• 8 tbsp olive oil
• 200 ml orange juice
• 2 tsp grated orange zest
• 1 tsp sherry vinegar
• pepper (from the mill)
• orange zest (for garnish)

Instructions

1. 1. Thoroughly wash the white asparagus under running water.
2. 2. Peel the asparagus with a vegetable peeler from bottom to top until it is very thin.
3. 3. Cut off the woody lower ends of the asparagus stalks.
4. 4. Bring a large pot of salted water to a boil.
5. 5. Add the asparagus to the boiling water and cook it for about 18 minutes.
6. 6. Slice the salmon fillet into thin, even slices.
7. 7. Arrange the salmon slices on two separate plates.
8. 8. Wash the strawberries under cold water.
9. 9. Remove the green stems and leaves from the strawberries.
10. 10. Gently dry the strawberries with a kitchen towel.
11. 11. Place the egg yolk in a small bowl.
12. 12. Whisk the egg yolk until smooth and creamy using a fork or small whisk.
13. 13. Slowly drip the olive oil into the egg yolk while whisking constantly until a thick sauce forms.
14. 14. Add the orange juice to the sauce and stir it in well.
15. 15. Grate some fine orange zest into the sauce and mix it in.
16. 16. Add the sherry vinegar and stir it in.
17. 17. Finally, season the sauce to taste with salt and black pepper.
18. 18. Drain the cooked asparagus in a colander.
19. 19. Let the asparagus drain briefly so that no liquid remains on the plates.
20. 20. Place the drained asparagus on the plates next to the salmon.
21. 21. Pour the orange-yolk sauce evenly over the asparagus.
22. 22. Cut the strawberries in half or quarters, depending on their size.
23. 23. Garnish the asparagus with the prepared strawberry pieces.

Nutrition per serving

• kcal: 751
• Protein: 33 g · Fett/Fat: 57 g · Carbs: 26 g