1 kg green asparagus
4 shallots
1/2 tsp. mustard
2 tbsp. vinegar
4 tbsp. olive oil
200 g smoked salmon
3 tbsp. dill
salt, pepper, soy sauce
Prepare asparagus and cut into 5 cm pieces. Boil
asparagus pieces until al dente, refresh with cold water and let cool.
Chop shallots and dill finely. Mix well mustard, oil and vinegar. Add
dill and shallots and season with salt, pepper and a little soy sauce.
Cut salmon into thin strips and place them with asparagus in a bowl.
Pour over the marinade and mix well.
