Smoked salmon with a salad of asparagus ribbons

Name: smoked salmon with a salad of asparagus ribbons
Total time: 30 min
Yield: 4
Ingredients: 500 gram white asparagus; 0.5 oranges; 1 tablespoon fresh tarragon; 0.5 teaspoon fine mustard; 3 tablespoon walnut oil; 4 strawberry; 300 gram smoked salmon

Ingredients

Directions

Peel the asparagus one by one with a peeler from the cup down. Put the asparagus in a row. Cut the cups 5 cm off and cut off the woody ends. Arrange the asparagus with the peeler in long, thin ribbons.
Squeeze the orange and raps into the peel. Finely chop the tarragon. In a bowl, beat the orange juice with rind, tarragon, mustard, walnut oil, salt and freshly ground pepper to make a dressing. Spoon in the asparagus ribbons and leave to marinate for 15 minutes.
Boil the asparagus cups for 3 minutes in a saucepan with plenty of boiling water with a little salt and let stand for another 5 minutes. Then rinse them in a sieve under cold running water and let them cool down.
Cut the strawberries into slices. Spread the salmon slices on a plate and spoon the asparagus salad in the middle. Put the asparagus tips and the slices of strawberry on top.