An asparagus recipe for gourmets:
Cut the fresh raw salmon into paper-thin strips and season on the spot with lime juice and pepper.
Slightly peel the ends of the asparagus and cook in salted water for 10-15 min, each according to Maizena (cornstarch), until al dente. Cool down a bit.
Finely slice the mushrooms and arrange them decoratively on a plate with the salmon and asparagus spears. Pour the whipped marinade over the lukewarm leaf salad.
Serve with crusty bread – delicious!
Rainer Sass)
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