Grilled asparagus with orange and balsamic vinegar on salmon carpaccio

Name: grilled asparagus with orange and balsamic vinegar on salmon carpaccio
Total time: 25 min
Yield: 4
Ingredients: 500 gram white and green asparagus; 1 orange; 5 tablespoon olive oil; 400 gram smoked salmon; 50 gram butter; 1 tablespoon balsamic vinegar; 2 hand basil

Ingredients

Directions

Cut off the somewhat wooden bottom of the asparagus. Cook the asparagus with salt for 3 minutes. Drain them, rinse cold water and let them drain.
Clean the orange. Cut thin strings of the skin for garnishing and squeeze the fruit. Mix the juice with 3 tablespoons of olive oil and add pepper.
Divide a bit of the orange-olive oil mixture over 4 plates. Place the slices of salmon on top of each other.
Halve the asparagus. Heat a grill pan. Brush the asparagus with the rest of the olive oil and grill for 3-4 minutes. In the meantime, heat the butter with the balsamic vinegar.
Divide the basil leaves over the salmon. Put the asparagus in the middle and drip the balsamic butter over it. Grind pepper.