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Asparagus with salmon and dill cream
Asparagus with smoked salmon, sour cream and dill.
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Ingredients
Directions
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Peel the asparagus all around with a peeler from just below the cup and remove the woody ends.
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Cook the asparagus for 10 minutes in a large pan of boiling water, the nutmeg and salt to taste.
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Turn off the heat and let the asparagus rest for 10 minutes in the hot cooking liquid. Cut the dill finely.
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Stir the main part of the dill (keep a little for the garnish) through the sour cream, season with salt and pepper.
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Take the asparagus out of the liquid with a slotted spoon and let it drain. Roll a slice of salmon around each asparagus and spread them over plates.
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Serve the dill cream next to it and sprinkle with the rest of the dill.
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Nutrition
275Calories
Sodium8% DV185mg
Fat22% DV14g
Protein48% DV24g
Carbs4% DV13g
Fiber8% DV2g
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